1. REMPI-TOFMS for on-line monitoring and controlling the coffee roasting process
- Author
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Ralph Dorfner, Antonius Kettrup, Chahan Yeretzian, Ralf Zimmermann, and T. Ferge
- Subjects
Moisture ,Chemistry ,Scientific method ,Moisture measurement ,Coffee roasting ,Food science ,Green coffee ,Flavor ,Roasting - Abstract
REMPI@266nm-TOFMS is used for on-line analysis of the coffee roasting process. Volatile and flavor active compounds of coffee were ionized by REMPI@266nm and monitored on-line and in real-time by TOFMS during the coffee roasting process. The phenol and 4-vinylguaiacol time-intensity profiles, for example, show typical behavior for different roasting temperatures and provide an indicator to the achieved degree of roasting. The impact of the moisture level of the green coffee beans on the time shift of a typical (commercial) roasting time, correlates with REMPI-TOFMS measurements and literature data.
- Published
- 2001
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