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Coffee is for most us a morning priority to efficiently kick‐start our day. Coffee beans contain small concentrations of volatile and semi‐volatile organic compounds. When coffee is roasted, complex chemical and physical processes occur, which result in the formation of browning pigments and (oh so pleasant and pleasing) flavor compounds. Over 500 distinct compounds can be identified, however, despite...
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...
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