On-line analysis of the coffee roasting process with PTR-ToF-MS : evidence of different flavor formation dynamics for different coffee varieties

Gloess, Alexia N.; Yeretzian, Chahan; Vietri, Anita; Bongers, Sandra; Koziorowski, Thomas

Publication type:	Conference paper
Type of review:	Not specified
Title:	On-line analysis of the coffee roasting process with PTR-ToF-MS : evidence of different flavor formation dynamics for different coffee varieties
Authors:	Gloess, Alexia N. Yeretzian, Chahan Vietri, Anita Bongers, Sandra Koziorowski, Thomas
Proceedings:	Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications
Page(s):	166
Pages to:	169
Conference details:	6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications, Obergurgl, Austria, 3-8 February 2013
Issue Date:	2013
Publisher / Ed. Institution:	Innsbruck University Press
Publisher / Ed. Institution:	Innsbruck
ISBN:	978-3-902811-91-2
Language:	English
Subjects:	Roasting; Coffee; PTR-TOF-MS; Process monitoring
Subject (DDC):	663: Beverage technology
Abstract:	Proton transfer reaction time of flight mass spectrometry is a powerful tool to analyse on-line processes with a high mass resolution. Here, the formation of volatile organic compounds (VOCs) during the coffee roasting process was monitored. A variation of not only the time-temperature roasting parameters (roast degree and length of roasting process) but also the variation of the coffee origin revealed changes in the coffee flavor formation: (i) different VOCs were formed differently during roasting the same type of coffee along the same time-temperature roasting profile, (ii) these formation pathways changed when changing the time-temperature roasting profile, and (iii) roasting different coffee origins led to different flavor formation pathways for the same VOCs. Roasting Colombian and Guatemalan coffee (both coffea arabica) led to similar formation pathways, whereas the Ethiopian coffees (Djimmah and Yirga Cheffe, both coffea arabica) showed different time-intensity profiles of the VOCs, as did the Indonesian coffea canephora var. robusta (Malangsari).
URI:	https://digitalcollection.zhaw.ch/handle/11475/5488
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Appears in collections:	Publikationen Life Sciences und Facility Management

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Gloess, A. N., Yeretzian, C., Vietri, A., Bongers, S., & Koziorowski, T. (2013). On-line analysis of the coffee roasting process with PTR-ToF-MS : evidence of different flavor formation dynamics for different coffee varieties [Conference paper]. Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and Ist Applications, 166–169.

Gloess, A.N. et al. (2013) ‘On-line analysis of the coffee roasting process with PTR-ToF-MS : evidence of different flavor formation dynamics for different coffee varieties’, in Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications. Innsbruck: Innsbruck University Press, pp. 166–169.

A. N. Gloess, C. Yeretzian, A. Vietri, S. Bongers, and T. Koziorowski, “On-line analysis of the coffee roasting process with PTR-ToF-MS : evidence of different flavor formation dynamics for different coffee varieties,” in Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications, 2013, pp. 166–169.

GLOESS, Alexia N., Chahan YERETZIAN, Anita VIETRI, Sandra BONGERS und Thomas KOZIOROWSKI, 2013. On-line analysis of the coffee roasting process with PTR-ToF-MS : evidence of different flavor formation dynamics for different coffee varieties. In: Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications. Conference paper. Innsbruck: Innsbruck University Press. 2013. S. 166–169. ISBN 978-3-902811-91-2

Gloess, Alexia N., Chahan Yeretzian, Anita Vietri, Sandra Bongers, and Thomas Koziorowski. 2013. “On-Line Analysis of the Coffee Roasting Process with PTR-ToF-MS : Evidence of Different Flavor Formation Dynamics for Different Coffee Varieties.” Conference paper. In Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and Ist Applications, 166–69. Innsbruck: Innsbruck University Press.

Gloess, Alexia N., et al. “On-Line Analysis of the Coffee Roasting Process with PTR-ToF-MS : Evidence of Different Flavor Formation Dynamics for Different Coffee Varieties.” Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and Ist Applications, Innsbruck University Press, 2013, pp. 166–69.