| Title: | Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time-of-flight mass spectrometry |
| Author(s): | Yener S; Navarini L; Lonzarich V; Cappellin L; Mark TD; Bonn GK; Biasioli F; |
| Address: | "Department of Food Quality and Nutrition, Research and Innovation Centre, Edmund Mach Foundation, San Michele all'Adige, Italy. Institute of Analytical Chemistry and Radiochemistry, Leopold Franzens University Innsbruck, Innsbruck, Austria. Illycaffe S.p.a, Trieste, Italy. Institute of Ion Physics and Applied Physics, Leopold Franzens University of Innsbruck, Innsbruck, Austria" |
| ISSN/ISBN: | 1096-9888 (Electronic) 1076-5174 (Linking) |
| Abstract: | "This study applies proton transfer reaction time-of-flight mass spectrometry for the rapid analysis of volatile compounds released from single coffee beans. The headspace volatile profiles of single coffee beans (Coffeea arabica) from different geographical origins (Brazil, Guatemala and Ethiopia) were analyzed via offline profiling at different stages of roasting. The effect of coffee geographical origin was reflected on volatile compound formation that was supported by one-way ANOVA. Clear origin signatures were observed in the formation of different coffee odorants. Copyright (c) 2016 John Wiley & Sons, Ltd" |
| Keywords: | Coffee/*chemistry Food Handling Hot Temperature Mass Spectrometry/*methods Odorants/analysis Seeds/*chemistry Volatile Organic Compounds/*analysis coffee roasting direct injection mass spectrometry geographical origin profiling volatile compound; |
| Notes: | "MedlineYener, Sine Navarini, Luciano Lonzarich, Valentina Cappellin, Luca Mark, Tilmann D Bonn, Gunther K Biasioli, Franco eng England 2016/08/02 J Mass Spectrom. 2016 Sep; 51(9):690-7. doi: 10.1002/jms.3825" |
