Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Glöss, Alexia N. | - |
| dc.contributor.author | Vietri, Anita | - |
| dc.contributor.author | Bongers, Sandra | - |
| dc.contributor.author | Koziorowski, Thomas | - |
| dc.date.accessioned | 2018-04-24T14:07:44Z | - |
| dc.date.available | 2018-04-24T14:07:44Z | - |
| dc.date.issued | 2012 | - |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/5509 | - |
| dc.description.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. | de_CH |
| dc.language.iso | en | de_CH |
| dc.publisher | Association pour la Science et l'information sur le café | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject | Coffee roasting | de_CH |
| dc.subject | PTR-ToF-MS | de_CH |
| dc.subject | On-line analysis | de_CH |
| dc.subject.ddc | 663: Getränketechnologie | de_CH |
| dc.title | On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation for different coffee varieties | de_CH |
| dc.type | Konferenz: Sonstiges | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.publisher.place | Paris | de_CH |
| zhaw.conference.details | 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.publication.review | Not specified | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
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Glöss, A. N., Vietri, A., Bongers, S., & Koziorowski, T. (2012). On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation for different coffee varieties. 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012.
Glöss, A.N. et al. (2012) ‘On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation for different coffee varieties’, in 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012. Paris: Association pour la Science et l’information sur le café.
A. N. Glöss, A. Vietri, S. Bongers, and T. Koziorowski, “On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation for different coffee varieties,” in 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012, 2012.
GLÖSS, Alexia N., Anita VIETRI, Sandra BONGERS und Thomas KOZIOROWSKI, 2012. On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation for different coffee varieties. In: 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012. Conference presentation. Paris: Association pour la Science et l’information sur le café. 2012
Glöss, Alexia N., Anita Vietri, Sandra Bongers, and Thomas Koziorowski. 2012. “On-Line Analysis of the Coffee Roasting Process with PTR-ToF-MS : Changes in Flavor Formation for Different Coffee Varieties.” Conference presentation. In 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012. Paris: Association pour la Science et l’information sur le café.
Glöss, Alexia N., et al. “On-Line Analysis of the Coffee Roasting Process with PTR-ToF-MS : Changes in Flavor Formation for Different Coffee Varieties.” 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012, Association pour la Science et l’information sur le café, 2012.
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