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

J Mass Spectrom. 2016 Sep;51(9):690-7. doi: 10.1002/jms.3825.

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.

Keywords: coffee roasting; direct injection mass spectrometry; geographical origin; profiling; volatile compound.

MeSH terms

  • Coffee / chemistry*
  • Food Handling
  • Hot Temperature
  • Mass Spectrometry / methods*
  • Odorants / analysis
  • Seeds / chemistry*
  • Volatile Organic Compounds / analysis*

Substances

  • Coffee
  • Volatile Organic Compounds