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  2. Life Sciences und Facility Management
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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorWieland, Flurin-
dc.contributor.authorGlöss, Alexia-
dc.contributor.authorYeretzian, Chahan-
dc.contributor.authorKeller, Marco-
dc.contributor.authorWetzel, Andreas-
dc.date.accessioned2018-04-23T14:24:24Z-
dc.date.available2018-04-23T14:24:24Z-
dc.date.issued2011-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5490-
dc.description.abstractThe 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.de_CH
dc.language.isoende_CH
dc.rightsLicence according to publishing contractde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleProcess control of coffee roasting via on-line monitoring of volatile organic compounds with PTR-ToF-MSde_CH
dc.typeKonferenz: Paperde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.conference.details1st International Congress on Cocoa Coffee and Tea (CoCoTea 2011), Novara, 13-16 September 2011de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end81de_CH
zhaw.pages.start80de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewNot specifiedde_CH
zhaw.title.proceedingsProceedings of the 1st International Congress on Cocoa Coffee and Teade_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Wieland, F., Glöss, A., Yeretzian, C., Keller, M., & Wetzel, A. (2011). Process control of coffee roasting via on-line monitoring of volatile organic compounds with PTR-ToF-MS [Conference paper]. Proceedings of the 1st International Congress on Cocoa Coffee and Tea, 80–81.
Wieland, F. et al. (2011) ‘Process control of coffee roasting via on-line monitoring of volatile organic compounds with PTR-ToF-MS’, in Proceedings of the 1st International Congress on Cocoa Coffee and Tea, pp. 80–81.
F. Wieland, A. Glöss, C. Yeretzian, M. Keller, and A. Wetzel, “Process control of coffee roasting via on-line monitoring of volatile organic compounds with PTR-ToF-MS,” in Proceedings of the 1st International Congress on Cocoa Coffee and Tea, 2011, pp. 80–81.
WIELAND, Flurin, Alexia GLÖSS, Chahan YERETZIAN, Marco KELLER und Andreas WETZEL, 2011. Process control of coffee roasting via on-line monitoring of volatile organic compounds with PTR-ToF-MS. In: Proceedings of the 1st International Congress on Cocoa Coffee and Tea. Conference paper. 2011. S. 80–81
Wieland, Flurin, Alexia Glöss, Chahan Yeretzian, Marco Keller, and Andreas Wetzel. 2011. “Process Control of Coffee Roasting via On-Line Monitoring of Volatile Organic Compounds with PTR-ToF-MS.” Conference paper. In Proceedings of the 1st International Congress on Cocoa Coffee and Tea, 80–81.
Wieland, Flurin, et al. “Process Control of Coffee Roasting via On-Line Monitoring of Volatile Organic Compounds with PTR-ToF-MS.” Proceedings of the 1st International Congress on Cocoa Coffee and Tea, 2011, pp. 80–81.


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