| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Real-time monitoring of 4-vinylguaiacol, guaiacol and phenol during roasting by resonant laser ionisation time-of-flight mass-spectrometry |
| Autor/-in: | Dorfner, Ralph Ferge, Thomas Kettrup, Anthonius Zimmermann, Ralf Yeretzian, Chahan |
| DOI: | 10.1021/jf0341767 |
| Erschienen in: | Journal of Agricultural and Food Chemistry |
| Band(Heft): | 51 |
| Heft: | 19 |
| Seite(n): | 5768 |
| Seiten bis: | 5773 |
| Erscheinungsdatum: | 2003 |
| Verlag / Hrsg. Institution: | American Chemical Society |
| Verlag / Hrsg. Institution: | Columbus |
| ISSN: | 0021-8561 1520-5118 |
| Sprache: | Englisch |
| Schlagwörter: | Aroma; Coffee; Rempi tof-ms |
| Fachgebiet (DDC): | 663: Getränketechnologie |
| Zusammenfassung: | 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. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/5424 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Dorfner, R., Ferge, T., Kettrup, A., Zimmermann, R., & Yeretzian, C. (2003). Real-time monitoring of 4-vinylguaiacol, guaiacol and phenol during roasting by resonant laser ionisation time-of-flight mass-spectrometry. Journal of Agricultural and Food Chemistry, 51(19), 5768–5773. https://doi.org/10.1021/jf0341767
Dorfner, R. et al. (2003) ‘Real-time monitoring of 4-vinylguaiacol, guaiacol and phenol during roasting by resonant laser ionisation time-of-flight mass-spectrometry’, Journal of Agricultural and Food Chemistry, 51(19), pp. 5768–5773. Available at: https://doi.org/10.1021/jf0341767.
R. Dorfner, T. Ferge, A. Kettrup, R. Zimmermann, and C. Yeretzian, “Real-time monitoring of 4-vinylguaiacol, guaiacol and phenol during roasting by resonant laser ionisation time-of-flight mass-spectrometry,” Journal of Agricultural and Food Chemistry, vol. 51, no. 19, pp. 5768–5773, 2003, doi: 10.1021/jf0341767.
DORFNER, Ralph, Thomas FERGE, Anthonius KETTRUP, Ralf ZIMMERMANN und Chahan YERETZIAN, 2003. Real-time monitoring of 4-vinylguaiacol, guaiacol and phenol during roasting by resonant laser ionisation time-of-flight mass-spectrometry. Journal of Agricultural and Food Chemistry. 2003. Bd. 51, Nr. 19, S. 5768–5773. DOI 10.1021/jf0341767
Dorfner, Ralph, Thomas Ferge, Anthonius Kettrup, Ralf Zimmermann, and Chahan Yeretzian. 2003. “Real-Time Monitoring of 4-Vinylguaiacol, Guaiacol and Phenol during Roasting by Resonant Laser Ionisation Time-of-Flight Mass-Spectrometry.” Journal of Agricultural and Food Chemistry 51 (19): 5768–73. https://doi.org/10.1021/jf0341767.
Dorfner, Ralph, et al. “Real-Time Monitoring of 4-Vinylguaiacol, Guaiacol and Phenol during Roasting by Resonant Laser Ionisation Time-of-Flight Mass-Spectrometry.” Journal of Agricultural and Food Chemistry, vol. 51, no. 19, 2003, pp. 5768–73, https://doi.org/10.1021/jf0341767.
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