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From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles

✍ Scribed by Chahan Yeretzian; Alfons Jordan; Raphael Badoud; Werner Lindinger

Book ID
105898355
Publisher
Springer
Year
2002
Tongue
English
Weight
486 KB
Volume
214
Category
Article
ISSN
0044-3026

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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

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