Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-4223
Title: From the green bean to the cup of coffee : investigating coffee roasting by on-line monitoring of volatiles
Authors : Yeretzian, Chahan
Jordan, Alfons
Badoud, Raphael
Lindinger, Werner
Published in : European food research & technology
Volume(Issue) : 214
Issue : 2
Pages : 92
Pages to: 104
Publisher / Ed. Institution : Springer
Issue Date: Feb-2002
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Publication)
Language : English
Subjects : Coffee; PTR-MS; Aroma
Subject (DDC) : 663: Beverage technology
Abstract: Volatile organic compounds (VOCs), emitted from green coffee beans, during coffee roasting and from a cup of coffee, were all analysed by proton-transferreaction mass spectrometry. Firstly, the headspace (HS) of green beans was investigated. Alcohols dominate the HS, but aldehydes, hydrocarbons and organic acids were also abundant. Secondly, we roasted coffee under two different conditions and monitored on-line the VOCs emitted during the process. In a first roasting series, a batch of beans was roasted. After an initial drying phase, dominated by evaporation of water and methanol, the HS concentrations of VOCs such as acetic acid, acetaldehyde, pyridine and methylbutanal rapidly increased and went through a maximum at medium roast level. In a second series, just six beans were roasted. We observed sporadic bursts of some volatiles (furans, butanal, 2,3- pentanedione), coinciding with popping sounds. Other VOCs showed smooth time-intensity profiles (pyridine, pyrazine). These experiments gave a real-time insight into the complex processes taking place during roasting. Finally, the HS of coffee extracts, prepared from beans roasted to different roast levels, were analysed. Most VOCs showed a maximum concentration at medium roast level (e.g. pentanedione, furfural, 5-methyl furfural), while others showed a gradual increase (e.g. pyrrol) or decrease (e.g. methanol).
Further description : Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Chemistry and Biotechnology (ICBT)
Publication type: Article in scientific Journal
DOI : 10.1007/s00217-001-0424-7
10.21256/zhaw-4223
ISSN: 1438-2377
URI: https://digitalcollection.zhaw.ch/handle/11475/5568
Appears in Collections:Publikationen Life Sciences und Facility Management

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