In this study, Proton-Transfer-Reaction-Time of Flight-Mass Spectrometry (PTRToF-MS) technique was used to characterize and discriminate three monoorigin moka-type ground coffees. The changes in the headspace of coffee samples were also monitored for two weeks storage time. The mono origin coffees showed important differences in terms of volatile organic compounds. The change of identified mass peaks in the headspace of coffees followed different trends during secondary shelf-life for each type of coffee
Yener, S.; Romano, A.; Cappellin, L.; Sánchez del Pulgar, J.; Märk, T.D.; Gasperi, F.; Navarini, L.; Biasioli, F. (2013). PTR-ToF-MS for characterization of roasted ground coffees from different origins and secondary shelf life monitoring. In: F. Biasioli (editor), 3rd MS Food day, October 9-11, 2013, Trento. San Michele all'Adige (TN): Fondazione Edmund Mach: 244-246 (P.74). ISBN: 978-88-7843-035-8. handle: http://hdl.handle.net/10449/22772
PTR-ToF-MS for characterization of roasted ground coffees from different origins and secondary shelf life monitoring
Yener, Sine;Romano, Andrea;Cappellin, Luca;Gasperi, Flavia;Biasioli, Franco
2013-01-01
Abstract
In this study, Proton-Transfer-Reaction-Time of Flight-Mass Spectrometry (PTRToF-MS) technique was used to characterize and discriminate three monoorigin moka-type ground coffees. The changes in the headspace of coffee samples were also monitored for two weeks storage time. The mono origin coffees showed important differences in terms of volatile organic compounds. The change of identified mass peaks in the headspace of coffees followed different trends during secondary shelf-life for each type of coffee
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