|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|
|Conference details:||Fall Meeting of the Swiss Chemical Society, ETH Zurich, Zurich, September 13, 2012|
|License (according to publishing contract) :||Licence according to publishing contract|
|Type of review:||Not specified|
|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|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.