|Title:||On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation for different coffee varieties|
|Authors :||Glöss, Alexia N.|
|Conference details:||24th International Conference on Coffee Science, San José, November 12-16, 2012|
|Publisher / Ed. Institution :||Association pour la Science et l'information sur le café|
|Publisher / Ed. Institution:||Paris|
|License (according to publishing contract) :||Licence according to publishing contract|
|Type of review:||Not specified|
|Subjects :||Coffee roasting; PTR-ToF-MS; On-line analysis|
|Subject (DDC) :||663: Beverage technology|
|Abstract:||Roasting is the process where volatile organic compounds (VOCs), responsible for the aroma of a cup of coffee, are generated. This strongly depends on the type of coffee being roasted, as well as on the time-temperature-profile of the roasting process. Proton-transfer-reaction time-of-flight mass-spectrometry (PTR-ToF-MS) allows examining directly and in real-time the formation of the VOCs during the roasting process itself, and in particular of the VOCs responsible for the flavor. In this study, different roasting profiles to a medium roast degree were monitored for five different coffee origins: Arabica from Columbia, Antigua (Guatemala), Djimmah (Ethiopia), Yirga Cheffe (Ethiopia) and Robusta Malangsari (Indonesia). Clear differences in the VOC formation can be seen between Robusta Malangsari, Arabica from Middle America and Ethiopia; only 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 HS SPME GC/MS for aroma analysis.|
|Departement:||Life Sciences und Facility Management|
|Publication type:||Conference Other|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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