Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS

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

“…(a), (b) and (c) for mass peaks m/z 82.065 (C 5 H 8 N + , methylpyrrole), 101.060 (C 5 H 9 O 2 + , pentanedione) and 137.135 (C 10 H 17 + , monoterperpenes), respectively. Differences in the amount of the released compounds among the coffee origins were clear (also supported by Table ) and in accordance to our previous findings in which we compared the headspace volatiles of coffee powders from different geographical origins …”

“…This might be affected by different volatilities of pentanedione and methylpyrrole and by the compositional differences in green beans of different geographical origin . Monoterpenes, associated to flowery and fruity notes, exhibited a low level, but continuous release being highest for ETH that has been associated with higher amounts of monoterpenes was in accordance with previous findings [13,19,25 . This unique group of compounds resist during roasting, and their release might be influenced by the structural changes that happen in coffee bean during roasting (e.g.…”

“…Differences in the amount of the released compounds among the coffee origins were clear (also supported by Table 2) and in accordance to our previous findings in which we compared the headspace volatiles of coffee powders from different geographical origins. [13,19] According to Fig. 3, the formation of volatile compounds is initiated during the dehydration stage [20] where most of the water is removed from coffee beans (the linear part of the weight loss curve, up to 11th min).…”

“…[18,23] Monoterpenes, associated to flowery and fruity notes, [24] exhibited a low level, but continuous release being highest for ETH that has been associated with higher amounts of monoterpenes was in accordance with previous findings. [13,19,25 This unique group of compounds resist during roasting, and their release might be influenced by the structural changes that happen in coffee bean during roasting (e.g. alteration of coffee bean cell porosity, formation of brittle texture) [26] that might allow continuous release of these compounds.…”

The good, the bad and the aged: Predicting sensory quality of anhydrous milk fat by PTR/SRI-Tof-MS analysis and data mining

“…separating isobaric compounds as ketones and aldehydes (Jordan et al, 2009;Karl et al, 2012;Lindinger et al, 1998). The SRI-ToF-MS system has been applied to a variety of purposes such as identification of monoterpenes (Materi c et al, 2017), and identification of new drugs (Lanza et al, 2015) and, in the food area, the technique was successfully applied to improve the discrimination of coffee from different origins (Yener et al, 2015).…”