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Title: Evidence of different flavor formation dynamics by roasting coffee from different origins : on-line analysis with PTR-ToF-MS
Authors : Gloess, Alexia N.
Vietri, Anita
Wieland, Flurin
Smrke, Samo
Schönbächler, Barbara
Sánchez López, José Antonio
Petrozzi, Sergio
Bongers, Sandra
Koziorowski, Thomas
Yeretzian, Chahan
Published in : International Journal of Mass Spectrometry
Volume(Issue) : 365-366
Pages : 324
Pages to: 337
Publisher / Ed. Institution : Elsevier
Publisher / Ed. Institution: Amsterdam
Issue Date: 15-May-2014
License (according to publishing contract) : CC BY-ND 3.0: Namensnennung - Keine Bearbeitung 3.0 Unported
Type of review: Peer review (Publication)
Language : English
Subjects : Roasting; Coffee; PTR-ToF-MS; On-line monitoring
Subject (DDC) : 663: Beverage technology
Abstract: Since May 2014: The top most downloaded article from ScienceDirect in the last 90 days. Coffees from different origins were roasted to different roast degrees and along varying time temperature roasting profiles. The formation of volatile  organic compounds (VOCs) during roasting was analyzed online by proton-transfer-reaction time-of-flight mass-spectrometry (PTR-ToF-MS). Coffee samples were Coffea arabica from Colombia, Guatemala (Antigua La Ceiba), Ethiopia (Yirga Cheffe, Djimmah) and Coffea canephora var. robusta from Indonesia (Malangsari). The roasting profiles ranged from high temperature short time (HTST) to low temperature long time (LTLT) roasting, and from medium to dark roast degree. The release dynamics of the on-line monitored VOCs differed for the different coffees and showed a strong modulation with the time–temperature roasting profile. While for Guatemalan coffee the formation of VOCs started relatively early in the roasting process, the VOC formation started much later in the case of Yirga Cheffe and Malangsari. Off-line analysis of the coffee brew augmented the measurements. These included headspace solid phase micro extraction gas chromatography mass spectrometry (HS SPME GC/MS), content of total solids, chlorogenic acids, caffeine, total polyphenols (Folin Ciocalteu), organic acids (ion chromatography), titratable acidity and pH. Some general trends, irrespective of the coffee origin, were observed, such as an increase in pH when going from an HTST to an LTLT profile or from a medium to dark roast degree. Furthermore, a decrease of total headspace intensity was observed from an HTST to an LTLT roasting profile. In general, the changes of the time temperature roasting profiles and/or the roast degree influenced the intensity of the respective coffee constituents as well as their relative composition differently for different coffee origins.
Departement: Life Sciences und Facility Management
Publication type: Article in scientific Journal
DOI : 10.1016/j.ijms.2014.02.010
ISSN: 1387-3806
Appears in Collections:Publikationen Life Sciences und Facility Management

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