Title: Process control of coffee roasting via on-line monitoring of volatile organic compounds with PTR-ToF-MS
Authors : Wieland, Flurin
Glöss, Alexia
Yeretzian, Chahan
Keller, Marco
Wetzel, Andreas
Proceedings: Proceedings of the 1st International Congress on Cocoa Coffee and Tea
Pages : 80
Pages to: 81
Conference details: 1st International Congress on Cocoa Coffee and Tea, Novara, September 13-15, 2011
Issue Date: 2011
License (according to publishing contract) : Licence according to publishing contract
Type of review: Not specified
Language : English
Subject (DDC) : 663: Beverage technology
Abstract: The roasting process, or the time-temperature roasting profile, has a major influence on the flavour of coffee. On-line analysis by Proton-Transfer-Reaction Time-of-Flight Mass-Spectrometry (PTR-ToF-MS) can give insight in the real-time dynamic formation and release of volatile flavour compounds (VOCs) on a short time-scale (hundreds of milliseconds) with the advantage of the full information per spectrum provided by the ToF-MS.
Departement: Life Sciences und Facility Management
Publication type: Conference Paper
URI: https://digitalcollection.zhaw.ch/handle/11475/5490
Appears in Collections:Publikationen Life Sciences und Facility Management

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