|Title:||Process control of coffee roasting via on-line monitoring of volatile organic compounds with PTR-ToF-MS|
|Authors :||Wieland, Flurin|
|Proceedings:||Proceedings of the 1st International Congress on Cocoa Coffee and Tea|
|Conference details:||1st International Congress on Cocoa Coffee and Tea, Novara, September 13-15, 2011|
|License (according to publishing contract) :||Licence according to publishing contract|
|Type of review:||Not specified|
|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|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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