|Title:||Applications of PTR-ToF-MS on Coffee|
|Authors :||Yeretzian, Chahan|
Gloess, Alexia N.
|Proceedings:||Proceedings of the 5th International Proton Transfer Reaction Mass Spectrometry Conference|
|Conference details:||5th International Proton Transfer Reaction Mass Spectrometry Conference, Innsbruck, 2011|
|Publisher / Ed. Institution :||Innsbruck University Press|
|Publisher / Ed. Institution:||Innsbruck|
|License (according to publishing contract) :||Licence according to publishing contract|
|Type of review:||Not specified|
|Subjects :||Roasting; Coffee; On-line; PTR-TOF-MS|
|Subject (DDC) :||663: Beverage technology|
|Abstract:||Over the last decade, PTR-MS has made major contributions to the progress in coffee research. The research group Analytic and Analytical Technologies at the Zurich University of Applied Sciences in Wädenswil, has established over the last two years a strong research focus on the science of coffee. In this frame, PTR-ToF-MS is used in concert with complementary analytical technologies, to address applied research projects. Here we report on a series of on-going projects, where PTR-ToF-MS plays a significant role. We outline how PTR-ToF-MS data are being integrated into extensive analytical studies, to achieve a more comprehensive understanding of the subject under study. This includes (i) fundamental investigations on the temperature dependence of partition coefficients of volatile flavor compounds (ii) on-line process monitoring and (iii) the development of a predictive model for coffee sensory profiles.|
|Departement:||Life Sciences und Facility Management|
|Publication type:||Conference Paper|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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