| Publication type: | Conference paper |
| Type of review: | Not specified |
| 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 |
| Page(s): | 221 |
| Pages to: | 225 |
| Conference details: | 4th International Proton Transfer Reaction Mass Spectrometry Conference, Obergurgl, Austria, 6-21 February 2009 |
| Issue Date: | 2009 |
| Publisher / Ed. Institution: | Innsbruck University Press |
| Publisher / Ed. Institution: | Innsbruck |
| ISBN: | 978-3-902571-99-1 |
| 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. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/5494 |
| Fulltext version: | Published version |
| License (according to publishing contract): | Licence according to publishing contract |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Chemistry and Biotechnology (ICBT) |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
Files in This Item:
There are no files associated with this item.
Show full item record
Yeretzian, C., Pollien, P., & Graus, M. (2009). Coffee roasting : exploring the impact of the time-temperature profile on the formation kinetics of volatile organic compounds by PTR-MS [Conference paper]. 4th International Proton Transfer Reaction Mass Spectrometry Conference, Obergurgl, Austria, 6-21 February 2009, 221–225.
Yeretzian, C., Pollien, P. and Graus, M. (2009) ‘Coffee roasting : exploring the impact of the time-temperature profile on the formation kinetics of volatile organic compounds by PTR-MS’, in 4th International Proton Transfer Reaction Mass Spectrometry Conference, Obergurgl, Austria, 6-21 February 2009. Innsbruck: Innsbruck University Press, pp. 221–225.
C. Yeretzian, P. Pollien, and M. Graus, “Coffee roasting : exploring the impact of the time-temperature profile on the formation kinetics of volatile organic compounds by PTR-MS,” in 4th International Proton Transfer Reaction Mass Spectrometry Conference, Obergurgl, Austria, 6-21 February 2009, 2009, pp. 221–225.
YERETZIAN, Chahan, Philippe POLLIEN und Martin GRAUS, 2009. Coffee roasting : exploring the impact of the time-temperature profile on the formation kinetics of volatile organic compounds by PTR-MS. In: 4th International Proton Transfer Reaction Mass Spectrometry Conference, Obergurgl, Austria, 6-21 February 2009. Conference paper. Innsbruck: Innsbruck University Press. 2009. S. 221–225. ISBN 978-3-902571-99-1
Yeretzian, Chahan, Philippe Pollien, and Martin Graus. 2009. “Coffee Roasting : Exploring the Impact of the Time-Temperature Profile on the Formation Kinetics of Volatile Organic Compounds by PTR-MS.” Conference paper. In 4th International Proton Transfer Reaction Mass Spectrometry Conference, Obergurgl, Austria, 6-21 February 2009, 221–25. Innsbruck: Innsbruck University Press.
Yeretzian, Chahan, et al. “Coffee Roasting : Exploring the Impact of the Time-Temperature Profile on the Formation Kinetics of Volatile Organic Compounds by PTR-MS.” 4th International Proton Transfer Reaction Mass Spectrometry Conference, Obergurgl, Austria, 6-21 February 2009, Innsbruck University Press, 2009, pp. 221–25.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.