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Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time‐of‐flight mass spectrometry
Author(s) -
Yener Sine,
Navarini Luciano,
Lonzarich Valentina,
Cappellin Luca,
Märk Tilmann D.,
Bonn Günther K.,
Biasioli Franco
Publication year - 2016
Publication title -
journal of mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.475
H-Index - 121
eISSN - 1096-9888
pISSN - 1076-5174
DOI - 10.1002/jms.3825
Subject(s) - chemistry , roasting , mass spectrometry , dart ion source , chromatography , organic chemistry , ion , electron ionization , ionization
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 © 2016 John Wiley & Sons, Ltd.