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Application of Laser Ionization Mass Spectrometry for On-line Monitoring of Volatiles in the Headspace of Food Products: Roasting and Brewing of Coffee

✍ Scribed by Ralf Zimmermann; Hans Jörg Heger; Chahan Yeretzian; Holger Nagel; Ulrich Boesl

Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
621 KB
Volume
10
Category
Article
ISSN
0951-4198

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✦ Synopsis

Resonance-enhanced multi-photon ionization time-of-flight mass spectrometry (REMPIITOFMS) has been applied to the detection of volatiles in the headspace of brewed coffee and in the coffee roasting process-gas. A frequency quadrupled Nd : YAG laser (266 nm) was used for REMPI ionization (REMPI@266nm) of the volatiles in an effusive molecular beam inside the ion source of a linear TOF mass spectrometer. A special sampling system provided a time correlated sampling. Under these circumstances REMPI@266nm is highly selective for ionization of phenolic compounds. Several phenolic compounds, such as the flavour-active 4-vinylguaiacol, can be detected in the headspace of coffee brew as well as in the roast off-gas with the application of this approach.

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