|Title:||Real-time monitoring of 4-vinylguaiacol, guaiacol and phenol during roasting by resonant laser ionisation time-of-flight mass-spectrometry|
|Authors :||Dorfner, Ralph|
|Published in :||Journal of Agricultural and Food Chemistry|
|Publisher / Ed. Institution :||American Chemical Society|
|Publisher / Ed. Institution:||Columbus|
|License (according to publishing contract) :||Licence according to publishing contract|
|Type of review:||Peer review (Publication)|
|Subjects :||Aroma; Coffee; Rempi tof-ms|
|Subject (DDC) :||663: Beverage technology|
|Abstract:||The formation of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting was monitored in real-time, using resonance enhanced multiphoton ionization and time-of-flight mass spectrometry. A model is proposed, based on two connected reaction channels. One channel, termed the "low activation energy" channel, consists of ester hydrolysis of 5-FQA followed by decarboxylation of the ferulic acid to form 4-vinylguaiacol, and finally polymerization at the vinyl group to form partly insoluble polymers (coffee melanoidins). The second "high activation energy" channel opens up once the beans have reached higher temperatures. It leads to formation of guaiacol, via oxidation of 4-vinylguaiacol, and subsequently to phenol and other phenolic VOCs. This work aims at developing strategies to modify the composition of coffee flavor compounds based on the time-temperature history during roasting.|
|Departement:||Life Sciences und Facility Management|
|Publication type:||Article in scientific Journal|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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