Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time-of-flight mass spectrometry

被引：17

作者：

Yener, Sine ^{[1
,2
]}

Navarini, Luciano ^{[3
]}

Lonzarich, Valentina ^{[3
]}

Cappellin, Luca ^{[1
]}

Maerk, Tilmann D. ^{[4
]}

Bonn, Guenther K. ^{[2
]}

Biasioli, Franco ^{[1
]}

机构：

[1] Edmund Mach Fdn, Res & Innovat Ctr, Dept Food Qual & Nutr, San Michele All Adige, Italy

[2] Leopold Franzens Univ Innsbruck, Inst Analyt Chem & Radiochem, Innsbruck, Austria

[3] Illycaffe Spa, Trieste, Italy

[4] Leopold Franzens Univ Innsbruck, Inst Ion Phys & Appl Phys, Innsbruck, Austria

来源：

JOURNAL OF MASS SPECTROMETRY | 2016年 / 51卷 / 09期

关键词：

direct injection mass spectrometry; geographical origin; volatile compound; coffee roasting; profiling; PTR-TOF-MS; FLAVOR FORMATION; ARABICA COFFEES; AROMA COMPOUNDS; ORIGINS;

D O I：

10.1002/jms.3825

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

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.

引用

页码：690 / 697

页数：8

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