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首页> 外文期刊>Journal of mass spectrometry: JMS >On-line process monitoring of coffee roasting by resonant laser ionisation time-of-flight mass spectrometry: bridging the gap from industrial batch roasting to flavour formation inside an individual coffee bean
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On-line process monitoring of coffee roasting by resonant laser ionisation time-of-flight mass spectrometry: bridging the gap from industrial batch roasting to flavour formation inside an individual coffee bean

机译：通过共振激光电离飞行时间质谱对咖啡烘焙进行在线过程监控：弥合从工业批量烘焙到单个咖啡豆内部风味形成的空白

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摘要

Resonance-enhanced multiphoton ionisation time-of-flight mass spectrometry (REMPI-TOFMS) enables the fast and sensitive on-line monitoring of volatile organic compounds (VOC) formed during coffee roasting. On the one hand, REMPI-TOFMS was applied to monitor roasting gases of an industrial roaster (1500 kg/h capacity), with the aim of determining the roast degree in real-time from the transient chemical signature of VOCs. On the other hand, a previously developed μ-probe sampling device was used to analyse roasting gases from individual coffee beans. The aim was to explore fundamental processes at the individual bean level and link these to phenomena at the batch level. The pioneering single-bean experiments were conducted in two configurations: (1) VOCs formed inside a bean were sampled in situ, i.e. via a drilled μ-hole, from the interior, using a μ-probe (inside). (2) VOCs were sampled on-line in close vicinity of a single coffee bean's surface (outside). The focus was on VOCs originating from hydrolysis and pyrolytic degradation of chlorogenic acids, like feruloyl quinic acid and caffeoyl quinic acid. The single bean experiments revealed interesting phenomena. First, differences in time-intensity profiles between inside versus outside (time shift of maximum) were observed and tentatively linked to the permeability of the bean's cell walls material. Second, sharp bursts of some VOCs were observed, while others did exhibit smooth release curves. It is believed that these reflect a direct observation of bean popping during roasting. Finally, discrimination between Coffea arabica and Coffea canephora was demonstrated based on high-mass volatile markers, exclusively present in spectra of Coffea arabica.
机译：共振增强型多光子电离飞行时间质谱（REMPI-TOFMS）可以对咖啡烘焙过程中形成的挥发性有机化合物（VOC）进行快速灵敏的在线监测。一方面，REMPI-TOFMS被用于监视工业焙烧炉（容量为1500 kg / h）的焙烧气体，目的是根据VOC的瞬态化学特征实时确定焙烧程度。另一方面，以前开发的μ-probe采样设备用于分析来自单个咖啡豆的烘焙气体。目的是探索单个bean级别的基本过程，并将其与批处理级别的现象联系起来。开创性的单豆实验以两种配置进行：（1）使用μ探针（内部）从豆内部就地取样，即通过钻孔μ孔从内部取样。 （2）在单个咖啡豆表面附近（外部）在线采样VOC。重点关注源自绿原酸（如阿魏酰奎尼酸和咖啡酰奎尼酸）的水解和热解降解的挥发性有机化合物。单豆实验揭示了有趣的现象。首先，观察到内部和外部时间强度分布的差异（最大时移），并初步将其与豆细胞壁材料的渗透性联系起来。其次，观察到一些挥发性有机化合物突然爆发，而另一些则表现出平滑的释放曲线。相信这些反映了在烘烤期间豆爆裂的直接观察。最后，基于高质量的挥发性标记物（仅存在于阿拉伯咖啡的光谱中）证明了阿拉伯咖啡和加拿大咖啡的区别。

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