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dc.contributor.authorYeretzian, Chahan-
dc.contributor.authorPollien, Philippe-
dc.contributor.authorGraus, Martin-
dc.date.accessioned2018-04-23T14:36:33Z-
dc.date.available2018-04-23T14:36:33Z-
dc.date.issued2009-
dc.identifier.isbn978-3-902571-99-1de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5494-
dc.description.abstractGreen 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.de_CH
dc.language.isoende_CH
dc.publisherInnsbruck University Pressde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectRoastingde_CH
dc.subjectCoffeede_CH
dc.subjectPTR-MSde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleCoffee roasting : exploring the impact of the time-temperature profile on the formation kinetics of volatile organic compounds by PTR-MSde_CH
dc.typeKonferenz: Paperde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
zhaw.publisher.placeInnsbruckde_CH
zhaw.conference.details4th International Proton Transfer Reaction Mass Spectrometry Conference, Obergurgl, Austria, 6-21 February 2009de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end225de_CH
zhaw.pages.start221de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewNot specifiedde_CH
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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.


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