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Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch), 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).

Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch), The aromas of a reference green Mexican coffee (Arabica) and of a coffee from the same origin, but having a pronounced earthy/mouldy off-taint, were characterised. From comparison of the two aroma profiles, the compounds causing the defect were detected by gas chromatography olfactometry, isolated and concentrated by preparative bi-dimensional gas chromatography, and characterised by gas chromatography mass spectrometry. Six compounds participated in the off-flavour. Geosmin, 2-methylisoborneol, 2,4,6-trichloroanisole were found to be the main culprits, while three methoxy pyrazines (2-methoxy-3-isopropyl/-3-sec-butyl/-3-isobutyl pyrazine) contributed to a lesser extent to the earthy/ green undertone. The occurrence of the off-flavour could tentatively be linked to post-harvest drying.

This article reviews recent work in Los Angeles on elementary processes in fullerene vapors. The production of fullerene molecules typically involves extreme high-temperature conditions and processes which are poorly understood at date [1–3]. Once generated, these molecules may represent the most stable molecules known [4,5]. In a recent work [C. Yeretzian et al., Nature 359, 44 (1992)] we presented clear evidence for coalescence reactions between fullerene molecules. Mass spectrometric measurements on hot, dense vapors of small fullerenes (C60 and C70) reveal the formation of stable higher fullerenes which are multiples of the initial masses. These processes are shown to occur in the gas-phase rather than in the solid film and their dependences on laser fluence and He-gas pressure are investigated. Three distinct reactions are proposed—coalescence, emission and capture—to account for the observed distributions at higher fullerene sizes. Specifically, the heat of coalescence is released through emission of small, even-numbered fragments which, in a very dense vapor, are efficiently captured by other coalesced fullerenes. These findings have implications for the long-time stability of the fullerene vapor, and for the mechanism of fullerene formation and growth, and may open new ways to the synthesis of selected higher fullerenes and encapsulation compounds.

Recent mass spectroscopic studies of continuous cluster beams resulting from supersonic expansions of alkali metal vapor have led to the postulation of islands of enhanced thermodynamic stability among the clusters produced. We discuss the various assumptions being made in converting ion abundances measured in these mass spectra into information about neutral stabilities. In this connection a number of experiments are described which allow insight into unimolecular dissociation of alkali cluster ions and into neutral cluster growth.