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dc.contributor.authorDorfner, Ralph-
dc.contributor.authorFerge, Thomas-
dc.contributor.authorKettrup, Anthonius-
dc.contributor.authorZimmermann, Ralf-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-19T14:57:06Z-
dc.date.available2018-04-19T14:57:06Z-
dc.date.issued2003-
dc.identifier.issn0021-8561de_CH
dc.identifier.issn1520-5118de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5424-
dc.description.abstractThe 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.de_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofJournal of Agricultural and Food Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectAromade_CH
dc.subjectCoffeede_CH
dc.subjectRempi tof-msde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleReal-time monitoring of 4-vinylguaiacol, guaiacol and phenol during roasting by resonant laser ionisation time-of-flight mass-spectrometryde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.publisher.placeColumbusde_CH
dc.identifier.doi10.1021/jf0341767de_CH
zhaw.funding.euNode_CH
zhaw.issue19de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end5773de_CH
zhaw.pages.start5768de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume51de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
Appears in collections: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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