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dc.contributor.authorGlöss, Alexia-
dc.contributor.authorVietri, Anita-
dc.contributor.authorBongers, Sandra-
dc.contributor.authorKoziorowski, Thomas-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-23T14:54:01Z-
dc.date.available2018-04-23T14:54:01Z-
dc.date.issued2012-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5507-
dc.description.abstractChemical 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.de_CH
dc.language.isoende_CH
dc.rightsLicence according to publishing contractde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleOn-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation pathways for different coffee varietiesde_CH
dc.typeKonferenz: Sonstigesde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.conference.detailsFall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewNot specifiedde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Glöss, A., Vietri, A., Bongers, S., Koziorowski, T., & Yeretzian, C. (2012). On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation pathways for different coffee varieties. Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.
Glöss, A. et al. (2012) ‘On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation pathways for different coffee varieties’, in Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.
A. Glöss, A. Vietri, S. Bongers, T. Koziorowski, and C. Yeretzian, “On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation pathways for different coffee varieties,” in Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012, 2012.
GLÖSS, Alexia, Anita VIETRI, Sandra BONGERS, Thomas KOZIOROWSKI und Chahan YERETZIAN, 2012. On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation pathways for different coffee varieties. In: Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012. Conference presentation. 2012
Glöss, Alexia, Anita Vietri, Sandra Bongers, Thomas Koziorowski, and Chahan Yeretzian. 2012. “On-Line Analysis of the Coffee Roasting Process with PTR-ToF-MS : Changes in Flavor Formation Pathways for Different Coffee Varieties.” Conference presentation. In Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.
Glöss, Alexia, et al. “On-Line Analysis of the Coffee Roasting Process with PTR-ToF-MS : Changes in Flavor Formation Pathways for Different Coffee Varieties.” Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012, 2012.


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