Title: Real-time monitoring of 4-vinylguaiacol, guaiacol and phenol during roasting by resonant laser ionisation time-of-flight mass-spectrometry
Authors : Dorfner, Ralph
Ferge, Thomas
Kettrup, Anthonius
Zimmermann, Ralf
Yeretzian, Chahan
Published in : Journal of Agricultural and Food Chemistry
Volume(Issue) : 51
Issue : 19
Pages : 5768
Pages to: 5773
Publisher / Ed. Institution : American Chemical Society
Publisher / Ed. Institution: Columbus
Issue Date: 2003
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Publication)
Language : English
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
DOI : 10.1021/jf0341767
ISSN: 0021-8561
URI: https://digitalcollection.zhaw.ch/handle/11475/5424
Appears in Collections:Publikationen Life Sciences und Facility Management

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