The aim of this study is to determine the evolution of VOCs released by coffee beans, on samples of Coffea arabica (three different origins) and Coffea canephora (1 single origin), by using a Proton Transfer Reaction Time-of-Flight Mass Spectrometer (PTR-ToF-MS) 24 hours after roasting, and for the next 9 days.
Kinetics of volatile organic compounds (VOCs) released by roasted coffee during the first ten days after processing / Colzi I.; Marone E.; Magnelli S.; Mancuso S.; Azzarello E.; Taiti C.. - In: ADVANCES IN HORTICULTURAL SCIENCE. - ISSN 0394-6169. - ELETTRONICO. - 33:(2019), pp. 145-150. [10.13128/ahs-24881]
Kinetics of volatile organic compounds (VOCs) released by roasted coffee during the first ten days after processing
Colzi I.;Magnelli S.;Mancuso S.;Azzarello E.;Taiti C.
2019
Abstract
The aim of this study is to determine the evolution of VOCs released by coffee beans, on samples of Coffea arabica (three different origins) and Coffea canephora (1 single origin), by using a Proton Transfer Reaction Time-of-Flight Mass Spectrometer (PTR-ToF-MS) 24 hours after roasting, and for the next 9 days.
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