Title: On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation pathways for different coffee varieties
Authors : Glöss, Alexia
Vietri, Anita
Bongers, Sandra
Koziorowski, Thomas
Yeretzian, Chahan
Conference details: Fall Meeting of the Swiss Chemical Society, ETH Zurich, Zurich, September 13, 2012
Issue Date: 2012
License (according to publishing contract) : Licence according to publishing contract
Type of review: Not specified
Language : English
Subject (DDC) : 663: Beverage technology
Abstract: Chemical reactions during coffee roasting are leading to the formation of volatile organic compounds (VOCs) responsible for the aroma of a cup of coffee. Proton-transfer-reaction time-of-flight mass-spectrometry (PTR-ToF-MS) allows examining directly and in real-time the formation of these VOCs during the roasting process as a function of (i) the time-temperature-profile of the roasting process, and of (ii) the coffee variety being roasted. This study, comprising eight different roasting profiles and five different coffee origins, revealed clear differences in the VOC formation between Robusta Malangsari, Arabica from Middle America and Arabica from Ethiopia. Minor differences are observable between Arabica from Columbia and Guatemala. Off-line analysis of the respective coffee brews revealed the differences in the cup, including sensory and instrumental analysis.
Departement: Life Sciences und Facility Management
Publication type: Conference Other
URI: https://digitalcollection.zhaw.ch/handle/11475/5507
Appears in Collections:Publikationen Life Sciences und Facility Management

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