title: Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time-of-flight mass spectrometry.
abstract: 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.
authors.affiliation: Department of Food Quality and Nutrition, Research and Innovation Centre, Edmund Mach Foundation, San Michele all'Adige, Italy.|Institute of Analytical Chemistry and Radiochemistry, Leopold Franzens University Innsbruck, Innsbruck, Austria.
authors.forename: Sine
authors.initials: S
authors.lastname: Yener
authors.affiliation: Illycaffè S.p.a, Trieste, Italy.
authors.forename: Luciano
authors.initials: L
authors.lastname: Navarini
authors.affiliation: Illycaffè S.p.a, Trieste, Italy.
authors.forename: Valentina
authors.initials: V
authors.lastname: Lonzarich
authors.affiliation: Department of Food Quality and Nutrition, Research and Innovation Centre, Edmund Mach Foundation, San Michele all'Adige, Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Cappellin
authors.affiliation: Institute of Ion Physics and Applied Physics, Leopold Franzens University of Innsbruck, Innsbruck, Austria.
authors.forename: Tilmann D
authors.initials: TD
authors.lastname: Märk
authors.affiliation: Institute of Analytical Chemistry and Radiochemistry, Leopold Franzens University Innsbruck, Innsbruck, Austria.
authors.forename: Günther K
authors.initials: GK
authors.lastname: Bonn
authors.affiliation: Department of Food Quality and Nutrition, Research and Innovation Centre, Edmund Mach Foundation, San Michele all'Adige, Italy.
authors.forename: Franco
authors.initials: F
authors.lastname: Biasioli
mesh_terms: D003069:Coffee / Q000737:chemistry*; D005511:Food Handling; D006358:Hot Temperature; D013058:Mass Spectrometry / Q000379:methods*; D009812:Odorants / Q000032:analysis; D012639:Seeds / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D003069:Coffee; D055549:Volatile Organic Compounds
keywords: coffee roasting; direct injection mass spectrometry; geographical origin; profiling; volatile compound