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dc.contributor.authorDorfner, Ralph-
dc.contributor.authorFerge, Thomas-
dc.contributor.authorYeretzian, Chahan-
dc.contributor.authorKettrup, Antonius-
dc.contributor.authorZimmermann, Ralf-
dc.date.accessioned2018-04-23T09:20:10Z-
dc.date.available2018-04-23T09:20:10Z-
dc.date.issued2004-01-22-
dc.identifier.issn0003-2700de_CH
dc.identifier.issn1520-6882de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5467-
dc.description.abstractThe objective of the project is to develop on-line, real-time, and noninvasive process control tools of coffee roasting that help deliver a consistent and high-quality coffee aroma. The coffee roasting process was analyzed by direct injection of the roaster gas into a time-of-flight mass spectrometer and ionized either by resonance enhanced multiphoton ionization (REMPI) at 266 and 248 nm or vacuum ultraviolet single-photon ionization (VUV-SPI) at 118 nm. The VUV ionization scheme allows detecting mainly the most volatile and abundant compounds of molecular mass below 100 m/z, while REMPI ionizes mainly aromatic compounds of molecular mass larger than 100 m/z. Combining the compounds ionized by resonant and single-photon ionization, approximately 30 volatile organic compounds are monitored in real time. Time-intensity profiles of 10 important volatile coffee compounds were discussed in connection with their formation chemistry during roasting. Applying multivariate statistics (principle component analysis) on time-intensity traces of nine volatile coffee compounds, the roasting degree could be traced as a consistent path in the score plot of the two most significant principle components (including 68% of the total variance), for a range of roasting temperatures (200-250°C).de_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofAnalytical Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectRoastingde_CH
dc.subjectSensoryde_CH
dc.subjectCoffeede_CH
dc.subjectFlavorde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleLaser mass spectrometry as on-line sensor for industrial process analysis : process control of coffee roastingde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
zhaw.publisher.placeColumbusde_CH
dc.identifier.doi10.1021/ac034758nde_CH
zhaw.funding.euNode_CH
zhaw.issue5de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end1402de_CH
zhaw.pages.start1386de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume76de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
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Dorfner, R., Ferge, T., Yeretzian, C., Kettrup, A., & Zimmermann, R. (2004). Laser mass spectrometry as on-line sensor for industrial process analysis : process control of coffee roasting. Analytical Chemistry, 76(5), 1386–1402. https://doi.org/10.1021/ac034758n
Dorfner, R. et al. (2004) ‘Laser mass spectrometry as on-line sensor for industrial process analysis : process control of coffee roasting’, Analytical Chemistry, 76(5), pp. 1386–1402. Available at: https://doi.org/10.1021/ac034758n.
R. Dorfner, T. Ferge, C. Yeretzian, A. Kettrup, and R. Zimmermann, “Laser mass spectrometry as on-line sensor for industrial process analysis : process control of coffee roasting,” Analytical Chemistry, vol. 76, no. 5, pp. 1386–1402, Jan. 2004, doi: 10.1021/ac034758n.
DORFNER, Ralph, Thomas FERGE, Chahan YERETZIAN, Antonius KETTRUP und Ralf ZIMMERMANN, 2004. Laser mass spectrometry as on-line sensor for industrial process analysis : process control of coffee roasting. Analytical Chemistry. 22 Januar 2004. Bd. 76, Nr. 5, S. 1386–1402. DOI 10.1021/ac034758n
Dorfner, Ralph, Thomas Ferge, Chahan Yeretzian, Antonius Kettrup, and Ralf Zimmermann. 2004. “Laser Mass Spectrometry as On-Line Sensor for Industrial Process Analysis : Process Control of Coffee Roasting.” Analytical Chemistry 76 (5): 1386–1402. https://doi.org/10.1021/ac034758n.
Dorfner, Ralph, et al. “Laser Mass Spectrometry as On-Line Sensor for Industrial Process Analysis : Process Control of Coffee Roasting.” Analytical Chemistry, vol. 76, no. 5, Jan. 2004, pp. 1386–402, https://doi.org/10.1021/ac034758n.


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