Laser Mass Spectrometry as On-Line Sensor for Industrial Process Analysis: Process Control of Coffee Roasting

Analytical Chemistry

Volumn 76, Issue 5, 2004, Pages 1386-1402

  Dorfner, Ralph ^a   Ferge, Thomas ^a,d   Yeretzian, Chahan ^b   Kettrup, Antonius ^a   Zimmermann, Ralf ^a,c,d  

^a INSTITUTE OF EPIDEMIOLOGY   (Germany)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

^c BIfA GmbH   (Germany)

^d UNIVERSITY OF AUGSBURG   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BEVERAGES; MASS SPECTROMETRY; PHOTONS; SENSORS; VOLATILE ORGANIC COMPOUNDS;

MOLECULAR MASS; TIME INTENSITY TRACES;

PROCESS CONTROL;

AROMATIC COMPOUND; VOLATILE ORGANIC COMPOUND;

AROMA; ARTICLE; CHEMICAL COMPOSITION; CHEMISTRY; COFFEE; FOOD PROCESSING; FOOD QUALITY; IONIZATION; LASER MASS SPECTROMETRY; MASS SPECTROMETRY; MOLECULAR WEIGHT; MULTIVARIATE ANALYSIS; ONLINE MONITORING; PROCESS CONTROL; ROASTING; SENSOR; TEMPERATURE; TIME OF FLIGHT MASS SPECTROMETRY; ULTRAVIOLET IRRADIATION;

BEVERAGES; COFFEE; COOKERY; FOOD ANALYSIS; HEAT; LASERS; MASS SPECTROMETRY; MOLECULAR WEIGHT; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; STEEL; TEMPERATURE; TIME FACTORS;

EID: 1442275387     PISSN: 00032700     EISSN: None     Source Type: Journal    
DOI: 10.1021/ac034758n     Document Type: Article

References (73)

1. Ullmann's Encyclopedia of Industrial Chemistry; VCH Publishers Inc.: New York, 1993; Vol. A22.
2. Illy, A.; Viani, R. Espresso Coffee, The Chemistry of Quality; Academic Press Limited: London, 1995.
3. Eggers, R.; Pietsch, A. In Coffee: Recent Developments, Clarke, R. J., Vitzthum, O. G., Eds.; Blackwell Science: London, 2001; Chapter 4.
4. Schenker, S.; Perren, R.; Escher, F.; Handschin, S.; Frey, B. J. Food Sci. 2000, 65, 452-7.
5. Schenker, S.; Handschin, S.; Frey, B.; Perren, R.; Escher, F. ASIC-18eme Colloque Scientifique International sur le Café, 2000 8-2-1999; pp 127-35.
6. Sivetz, M.; Desrosier, N. W. Coffee Technology; AVI Publishing Co.: Westport. CT, 1979; Chapter 8.
7. Tressl, R. In Thermal Generation of Aromas; Parliment, T. H., McGorrin, R. J., Ho, C.-T., Eds.; American Chemical Society: Washington, DC, 1989; Chapter 27.
8. Schenker, S.; Perren, R.; Escher, F.; Heinemann, C.; Huber, M.; Pompizzo, R. J. Food Sci. 2002, 67, 60-6.
9. Yeretzian, C.; Jordan, A.; Badoud, R.; Lindinger, W. Eur. Food Res. Technol. 2002, 214, 92-104.
10. Holscher, W.; Steinhart, H. ACS Symp. Ser. 1994, No. 543, 206-17.
11. Ho, C.-T.; Hwang, H. I.; Yu, T.-H.; Zhang, J. ASIC-15eme Colloque Scientifique International sur le Café, 6-6-1993; pp 519-27.
12. Reineccius, G. A. ASIC-16eme Colloque Scientifique International sur le Café, 4-9-1995; pp 249-57.
13. Clarke, R. J.; Macrae, R. Coffee. Volume 1: Chemistry; Elsevier Applied Science Publishers: New York, 1986.
14. Silwar, R.; Lüllmann, C. Café Cacao The 1993, 37, 145-52.
15. Grosch, W. In Coffee: Recent Developments, Clarke, R. J., Vitzthum, O. G., Eds.; Blackwell Science: London, 2001; Chapter 3.
16. Sensors and Sensory Systems for an Electronic Nose; Kluwer Academic Publishers: Dordrecht, 1992.
17. Dorfner, R.; Ferge, T.; Uchimura, T.; Yeretzian, C.; Zimmermann, R.; Kettrup, A. ASIC-19eme Colloque Scientifique International sur le Café, 2001.
18. Zimmermann, R. Dorfner, R.; Heger, H. J.; Kettrup, A.; Yeretzian, C. Lebensmittelchemie 1999, 53, 34.
19. Fay, L. B.; Yeretzian, C.; Blank, I. Chimia 2001, 55, 429-34.
20. Hafner, K.; Zimmermann, R.; Rohwer, E. R.; Dorfner, R.; Kettrup, A. Anal. Chem. 2001, 73, 4171-80.
21. Linforth, R.; Ingham, K. E.; Taylor, A. J. Flavour Science: Recent Developments; The Royal Society of Chemistry: London, 1996; pp 361-8.
22. Taylor, A. J. CRC Crit. Rev. Food Sci. Nutr. 1996, 36, 765-84.
23. Taylor, A. J.; Linforth, R. In Flavour Release; Roberts, D. D., Taylor, A. J., Eds.; American Chemical Society: Washington, DC, 2000; Chapter 2.
24. Yeretzian, C.; Jordan, A.; Brevard, H.; Lindinger, W. ACS Symp. Ser. 2000, No. 763, 58-72.
25. Hansel, A.; Jordan, A.; Holzinger, R.; Prazeller, P.; Vogel, W.; Lindinger, W. Int. J. Mass Spectom. Ion Phys. 1995, 149/150, 609-19.
26. Lindinger, W.; Hansel, A.; Jordan, A. Chem. Soc. Rev. 1998, 27, 347-54.
27. Lindinger, W.; Hansel, A.; Jordan, A. Int. J. Mass Spectrom. 1998, 173, 191-241.
28. Zimmermann, R.; Heger, H. J.; Yeretzian, C.; Nagel, H.; Boesl, U. Rapid Commun. Mass Spectrom. 1996, 10, 1975-9.
29. Zimmermann, R.; Heger, H. J.; Dorfner, R.; Yeretzian, C.; Kettrup, A.; Boesl, U. Food Ingredients: New Technologies-Fruits & Vegetables; UNIDO (United Nations Industrial Development Organisations): New York, 1997; pp 343-50.
30. Dorfner, R.; Zimmermann, R.; Yeretzian, C.; Kettrup, A. ASIC-18eme Colloque Scientifique International sur le Café; 1999; pp 136-42.
31. Mühlberger, F.; Zimmermann, R.; Kettrup, AAnal. Chem. 2001, 73, 3590-604.
32. Zimmermann, R.; Heger, H. J.; Kettrup, A.; Boesl, U. Rapid Commun. Mass Spectrom. 1997, 11, 1095-102.
33. Heger, H. J.; Zimmermann, R.; Dorfner, R.; Beckmann, M.; Griebel, H.; Kettrup, A.; Boesl, U. Anal. Chem. 1999, 71, 46-57.
34. Dorfner, R.; Ferge, T.; Kettrup, A.; Zimmermann, R.; Yeretzian, C. J. Agric. Food Chem. 2003, 51, 5768-73.
35. Boesl, U.; Neusser, H. J.; Schlag, W Z. Naturforsch. 1978, 33A, 1546-8.
36. Boesl, U.; Zimmermann, R.; Weickhardt, C.; Lenoir, D.; Schramm, K. W.; Kettrup, A.; Schlag, E. W. Chemosphere 1994, 29, 1429-40.
37. Hager, J. W.; Wallace, S. C. Anal. Chem. 1988, 60, 5-10.
38. Zimmermann, R.; Heger, H. J.; Blumenstock, M.; Dorfner, R.; Schramm, K. W.; Boesl, U.; Kettrup, A. Rapid Commun. Mass Spectrom. 1999, 13, 307-14.
39. Boyle, J. G.; Pfefferle, L. D.; Gulcicek, E. E.; Colson, S. D. Rev. Sci. Instrum. 1991, 62, 323-33.
40. Van Bramer, S. E.; Johnston, M. V. J. Am. Soc. Mass Spectrom. 1990, 1, 419-26.
41. Schühle, U.; Pallix, J. B.; Becker, C. H. J. Am. Chem. Soc. 1988, 110, 2323-4.
42. Mühlberger, F.; Wieser, J.; Ulrich, A.; Zimmermann, R. Anal. Chem. 2002, 75, 3790-801.
43. Volatile Compounds in Food, 7th ed.; TNO Nutrition and Food Research Institute: Zeist, The Netherlands, 1996.
44. Nijssen L. M., Visscher C. A., Maarse H., Willemsens L. C., Boelens M. H., Eds. Volatile Compounds in Food. Qualitative and Quantitative Data, 7th ed. ; TNO Nutrition and Food Research Institute: Zeist, The Netherlands, 1996.
45. Wold, S.; Esbensen, K.; Geladi, P. Chemom. Intell. Lab. Syst. 1987, 2, 37-52.
46. Wold, S.; Albano, C.; Dunn, W. J.; Esbensen, K.; Geladi, P.; Hellberg, S.; Johansson, E.; Lindberg, W.; Sjöström, M. Multivariante Analysis in Chemistry, 1st ed.; Riedel Publisher: Dotrecht, 1984.
47. Freitas, A. M. C.; Mosca, A. I. Food Res. Int. 1999, 32, 565-73.
48. Briandet, R.; Kemsley, E. K.; Wilson, R. H. J. Agric. Food Chem. 1996, 44, 170-4.
49. Gretsch, C.: Sarrazin, C.; Liardon, R. ASIC-18eme Colloque Scientifique International sur le Cafè: 8-2-1999; pp 27-34.
50. Gianturco, M. A. In The Chemistry and Physiology of Flavors; Schultz, H. W., Day, E. A., Libbery, R. M., Eds.; AVI Publishing Co., Inc.: New York, 1967; pp 431-49.
51. Yeretzian, C.; Jordan, A.; Brevard, H.; Lindinger, W. ACS Symp. Ser. 2000. No. 763, 112-23.
52. Leloup, V.; Louvrier, A.; Liardon, R. ASIC-16eme Colloque Scientifique International sur le Café; 4-9-1995; pp 192-8.
53. Belitz, H. D.; Grosch, W.; Schieberle, P. Lehrbuch der Lebensmittelchemie, 5; Springer-Verlag: Berlin, 2001.
54. Mayer, F.; Czerny, M.; Grosch, W. Eur. Food Res. Technol. 1999, 209, 242-50.
55. Mayer, F.; Czerny, M.; Grosch, W. Eur. FoodRes. Technol. 2000, 211, 272-6.
56. Balyaya, K. J.; Clifford, M. N. ASIC-16eme Colloque Scientifique International sur le Café; 4-9-1995; pp 316-25.
57. Semmelroch, P.; Grosch, W. Lebensm.-Wiss.-Technol. 1995, 28, 310-3.
58. Purdon, M. P.; McCamey, D. A. J. Food Sci. 1987, 52, 1680-83.
59. Scholz-Böttcher, B. M.; Maier, H. G. ASIC-14eme Colloque Scientifique International sur le Café; 1991; pp 220-9.
60. König, W. A.; Sturm, R. ASIC-10eme Colloque Scientifique International sur le Cafè; 1982; pp 271-78.
61. Trugo, L. C.; Macrae, R. Food Chem. 1984, 15, 219-27.
62. Semmelroch, P.; Grosch, W. J. Agric. Food Chem. 1996, 44, 537-43.
63. Dart, S. K.; Nursten, H. E. In Coffee. Volume 1: Chemistry; Clarke, R. J., Macrae, R., Eds.; Elsevier Applied Science Publishers: London, 1986.
64. Heinrich, L.; Baltes, W. Z. Lebensm.-Unters. Forsch. 1987, 185, 362-5.
65. Viani, R.; Horman, I. J. Food Sci. 1974, 39, 1216-7.
66. Holscher, W.; Steinhart, H. Z. Lebensm.-Unters. Forsch. 1992, 195, 33-8.
67. Rizzi, G. P.; Sanders, R. A. Flavour Science: Recent Developments; The Royal Society of Chemistry: London, 1996; pp 206-10.
68. Silwar, R.; Bendig, I.; Walter, G.; Dommers, D. Lebensmittelchem. Gerichtl. Chem. 1986, 40, 84-8.
69. Silwar, R; Kamperschröer, H.; Tressl, R. Chem. Mikrobiol. Technol. Lebensm. 1987, 10, 176-87.
70. Stofberg, J.; Stoffelsma, J. Perfum. Flavorist 1981, 5, 19-35.
71. Kanjahn, D.; Jarms, U.; Maier, H. G. Dtsch. Lebensm.-Rundsch. 1996, 92, 328-31.
72. Hofmann, T.; Schieberle, P.J. Agric. Food Chem. 1997, 47, 8898-906.
73. Flavour Description: Fenaroli's Handbook of Flavor Ingredients, 3rd ed.; Burdock, G. A., Ed.; CRC Press: Boca Raton, FL, 1995.