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Fischer, M. ; Wohlfahrt, S. ; Varga, J. ; Saraji-Bozorgzad, M.* ; Matuschek, G. ; Denner, T.* ; Zimmermann, R.

Evolved gas analysis by single photon ionization-mass spectrometry.

J. Therm. Anal. Calorim. 116, 1461-1469 (2014)
Verlagsversion Volltext DOI
Open Access Green möglich sobald Postprint bei der ZB eingereicht worden ist.
The applicability of thermogravimetry (TG) coupled to single photon ionization time-of-flight mass spectrometry (TG-SPI-TOFMS) for evolved gas analysis (EGA) of coffee is demonstrated in this study. Coffee is a chemically well-known complex food product of large scientific and commercial interest. The roasting process of single green coffee beans (Arabica, Robusta) was simulated in the TG-SPI-TOFMS device, and the chemical composition of the evolved roasting gases was monitored on-line. Additionally, roasted and ground coffee powders of different types and brands as well as instant coffee were successfully investigated. For example, the diterpenes cafestol and kahweol can be detected among many other roasting products. These compounds can be of particular interest for quality control of coffee. It is shown that kahweol can be used as a tracer compound to discriminate arabica coffee species from robusta species.
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Publikationstyp Artikel: Journalartikel
Dokumenttyp Wissenschaftlicher Artikel
Schlagwörter Evolved Gas Analysis ; Thermal Analysis ; Single Photon Ionization ; Kahweol ; Cafestol; Enhanced Multiphoton Ionization; Photoionization Methods; Thermal-decomposition; Roasting Process; Online Analysis; Excimer Light; Coffee Beans; Crude Oils; Thermogravimetry; Chromatography
ISSN (print) / ISBN 1388-6150
e-ISSN 1588-2926
Quellenangaben Band: 116, Heft: 3, Seiten: 1461-1469 Artikelnummer: , Supplement: ,
Verlag Springer
Verlagsort Dordrecht
Begutachtungsstatus Peer reviewed