Toward Smart Online Coffee Roasting Process Control: Feasibility of Real-Time Prediction of Coffee Roast Degree and Brew Antioxidant Capacity by Single-Photon Ionization Mass Spectrometric Monitoring of Roast Gases-Reference-Cited by-同舟云学术

Toward Smart Online Coffee Roasting Process Control: Feasibility of Real-Time Prediction of Coffee Roast Degree and Brew Antioxidant Capacity by Single-Photon Ionization Mass Spectrometric Monitoring of Roast Gases

Published:2020-01-22 Issue:17 Volume:68 Page:4752-4759
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Heide Jan¹,Czech Hendryk¹²^ORCID,Ehlert Sven³⁴,Koziorowski Thomas⁵,Zimmermann Ralf¹²⁴^ORCID

Affiliation:

1. Joint Mass Spectrometry Centre, Chair of Analytical Chemistry, Institute of Chemistry, University of Rostock, Dr.-Lorenz-Weg 2, 18059 Rostock, Germany

2. Joint Mass Spectrometry Centre, Cooperation Group “Comprehensive Molecular Analytics”, Helmholtz Zentrum München−German Research Center for Environmental Health GmbH, Gmunder Straße 37, 81379 München, Germany

3. Photonion GmbH, Hagenower Straße 73, 19061 Schwerin, Germany

4. Department Life, Light & Matter, University of Rostock, Albert-Einstein-Straße 25, 18059 Rostock, Germany

5. PROBAT-Werke von Gimborn Maschinenfabrik GmbH, Reeser Straße 94, 46446 Emmerich am Rhein, Germany

Funder

Bundesministerium f?r Bildung und Forschung

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b06502

Reference51 articles.

1. Analysing the headspace of coffee by proton-transfer-reaction mass-spectrometry

2. Non-separative Headspace Solid Phase Microextraction–Mass Spectrometry Profile as a Marker To Monitor Coffee Roasting Degree

3. A Further Tool To Monitor the Coffee Roasting Process: Aroma Composition and Chemical Indices

4. Prediction of sensory properties of Brazilian Arabica roasted coffees by headspace solid phase microextraction-gas chromatography and partial least squares

5. Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: The case study of coffee

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