Title: Coffee roasting : exploring the impact of the time-temperature profile on the formation kinetics of volatile organic compounds by PTR-MS
Authors : Yeretzian, Chahan
Pollien, Philippe
Graus, Martin
Pages : 221
Pages to: 225
Conference details: 4th International Proton Transfer Reaction Mass Spectrometry Conference, Obergurgl, February 6-21, 2009
Publisher / Ed. Institution : Innsbruck University Press
Publisher / Ed. Institution: Innsbruck
Issue Date: 2009
License (according to publishing contract) : Licence according to publishing contract
Type of review: Not specified
Language : English
Subjects : Roasting; Coffee; PTR-MS
Subject (DDC) : 663: Beverage technology
Abstract: Green coffee was roasted in a laboratory scale fluidized bed roaster to a fixed end point (dark roast) using different roasting temperatures (isothermal roasting) - 228°C, 238°C, 248°C and 258°C. The formation kinetics of selected ion masses were monitored on-line by PTR-MS. Strong differences in the formation kinetics of compounds underlying the ion masses were observed, as a function of roasting temperature.
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Chemistry and Biotechnology (ICBT)
Publication type: Conference Paper
ISBN: 978-3-902571-99-1
URI: https://digitalcollection.zhaw.ch/handle/11475/5494
Appears in Collections:Publikationen Life Sciences und Facility Management

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