Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS

International Journal of Mass Spectrometry

Volumn 365-366, Issue , 2014, Pages 324-337

  Gloess, Alexia N ^a   Vietri, Anita ^a   Wieland, Flurin ^a   Smrke, Samo ^a   Schönbächler, Barbara ^a   López, José A Sánchez ^a   Petrozzi, Sergio ^a   Bongers, Sandra ^b   Koziorowski, Thomas ^b   Yeretzian, Chahan ^a  

^a ZURICH UNIVERSITY OF APPLIED SCIENCES   (Switzerland)

^b PROBAT Werke von Gimborn Maschinenfabrik GmbH   (Germany)

Author keywords

Coffee roasting; Coffee variety; On line monitoring; PTR ToF MS; Roast degree; Roasting profile

Indexed keywords

EID: 84901931956     PISSN: 13873806     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijms.2014.02.010     Document Type: Article

References (48)

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