{"id":13815,"date":"2017-12-13T13:58:50","date_gmt":"2017-12-13T20:58:50","guid":{"rendered":"https:\/\/www.tofwerk.com\/?p=13815"},"modified":"2017-12-13T14:22:56","modified_gmt":"2017-12-13T21:22:56","slug":"online-analysis-coffee-roasting-ims-tof","status":"publish","type":"post","link":"https:\/\/www.tofwerk.com\/ja\/online-analysis-coffee-roasting-ims-tof\/","title":{"rendered":"Monitoring of Volatile Organic Compounds During Coffee Roasting with the IMS-TOF"},"content":{"rendered":"<p class=\"Head\"><span class=\"title-text\"><p class=\"lead\">On-line Analysis of Coffee Roasting with Ion Mobility Spectrometry\u2013Mass Spectrometry (IMS\u2013MS)<\/p><\/span><\/p>\n<p><span class=\"content\"><span class=\"text given-name\">A.N.<\/span><span class=\"text surname\">Gloess, Zurich University of Applied Sciences, Switzerland<br \/>\n<\/span><\/span><span class=\"content\"><span class=\"text given-name\">C.<\/span><span class=\"text surname\">Yeretzian,\u00a0Zurich University of Applied Sciences, Switzerland<br \/>\n<\/span><\/span><span class=\"content\"><span class=\"text given-name\">R.<\/span><span class=\"text surname\">Knochenmuss, University of Bern &amp; TOFWERK, Switzerland<br \/>\n<\/span><\/span><span class=\"content\"><span class=\"text given-name\">M.<\/span><span class=\"text surname\">Groessl, University of Bern &amp; TOFWERK, Switzerland<\/span><\/span><\/p>\n<dl class=\"affiliation\">\n<dt>International Journal of Mass Spectrometry, 2017. DOI: <a class=\"doi\" title=\"Persistent link using digital object identifier\" href=\"https:\/\/doi.org\/10.1016\/j.ijms.2017.11.017\" target=\"_blank\" rel=\"noopener\" aria-label=\"Persistent link using digital object identifier\">10.1016\/j.ijms.2017.11.017<\/a><\/dt>\n<\/dl>\n<p>In this recent publication, on-line analysis of coffee roasting was carried out using the <a href=\"https:\/\/www.tofwerk.com\/ja\/zhipin\/ims-tof\/\">TOFWERK IMS-TOF.<\/a>\u00a0This is the first time that formation of volatile organic compounds (VOCs) during coffee roasting was monitored not only in positive but also in negative ion mode, and not only with mass spectrometry, but also with ion mobility spectrometry. The temporal evolution of more than 150 VOCs was monitored during the roasting of Brazilian Coffea arabica. Mass-selective ion mobility spectrometry allowed a separation of isobaric and isomeric compounds. In positive ion mode, isomers of alkyl pyrazines were found to exhibit distinct time-intensity profiles during roasting, providing a unique insight into the complex chemistry of this important class of aroma active compounds. Negative ion mode gave access to species poorly detectable by other on-line methods, such as acids. In this study, the release of fatty acids during coffee roasting was investigated in detail. These increase early on in the roasting process followed by a decrease at the same time as other VOCs start to be formed.<\/p>","protected":false},"excerpt":{"rendered":"<p>A.N.Gloess, Zurich University of Applied Sciences, Switzerland C.Yeretzian,\u00a0Zurich University of Applied Sciences, Switzerland R.Knochenmuss, University of Bern &amp; TOFWERK, Switzerland M.Groessl, University of Bern &amp; TOFWERK, Switzerland International Journal of Mass Spectrometry, 2017. DOI: 10.1016\/j.ijms.2017.11.017 In this recent publication, on-line analysis of coffee roasting was carried out using the TOFWERK IMS-TOF.\u00a0This is the first time that formation of volatile organic compounds (VOCs) during coffee roasting was monitored not only in positive but also in negative ion mode, and not only with mass spectrometry, but also with ion mobility spectrometry. The temporal evolution of more than 150 VOCs was monitored during the roasting of Brazilian Coffea arabica. Mass-selective ion mobility spectrometry &#8230; <a title=\"Monitoring of Volatile Organic Compounds During Coffee Roasting with the IMS-TOF\" class=\"read-more\" href=\"https:\/\/www.tofwerk.com\/ja\/online-analysis-coffee-roasting-ims-tof\/\" aria-label=\"Monitoring of Volatile Organic Compounds During Coffee Roasting with the IMS-TOF \u306b\u3064\u3044\u3066\u3055\u3089\u306b\u8aad\u3080\">\u7d9a\u304d\u3092\u8aad\u3080<\/a><\/p>","protected":false},"author":3,"featured_media":13817,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122],"tags":[],"product_notes":[],"class_list":["post-13815","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-customer-research"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Monitoring of Volatile Organic Compounds During Coffee Roasting with the IMS-TOF - TOFWERK<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tofwerk.com\/ja\/online-analysis-coffee-roasting-ims-tof\/\" \/>\n<meta property=\"og:locale\" content=\"ja_JP\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Monitoring of Volatile Organic Compounds During Coffee Roasting with the IMS-TOF - TOFWERK\" \/>\n<meta property=\"og:description\" content=\"A.N.Gloess, Zurich University of Applied Sciences, Switzerland C.Yeretzian,\u00a0Zurich University of Applied Sciences, Switzerland R.Knochenmuss, University of Bern &amp; TOFWERK, Switzerland M.Groessl, University of Bern &amp; TOFWERK, Switzerland International Journal of Mass Spectrometry, 2017. DOI: 10.1016\/j.ijms.2017.11.017 In this recent publication, on-line analysis of coffee roasting was carried out using the TOFWERK IMS-TOF.\u00a0This is the first time that formation of volatile organic compounds (VOCs) during coffee roasting was monitored not only in positive but also in negative ion mode, and not only with mass spectrometry, but also with ion mobility spectrometry. The temporal evolution of more than 150 VOCs was monitored during the roasting of Brazilian Coffea arabica. Mass-selective ion mobility spectrometry ... \u7d9a\u304d\u3092\u8aad\u3080\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.tofwerk.com\/ja\/online-analysis-coffee-roasting-ims-tof\/\" \/>\n<meta property=\"og:site_name\" content=\"TOFWERK\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Tofwerk-AG-132696640122705\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-12-13T20:58:50+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-12-13T21:22:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.tofwerk.com\/wp-content\/uploads\/2017\/12\/Coffee_IMS-TOF.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Kendra\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@tofwerker\" \/>\n<meta name=\"twitter:site\" content=\"@tofwerker\" \/>\n<meta name=\"twitter:label1\" content=\"\u57f7\u7b46\u8005\" \/>\n\t<meta name=\"twitter:data1\" content=\"Kendra\" \/>\n\t<meta name=\"twitter:label2\" content=\"\u63a8\u5b9a\u8aad\u307f\u53d6\u308a\u6642\u9593\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u5206\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.tofwerk.com\\\/online-analysis-coffee-roasting-ims-tof\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.tofwerk.com\\\/online-analysis-coffee-roasting-ims-tof\\\/\"},\"author\":{\"name\":\"Kendra\",\"@id\":\"https:\\\/\\\/www.tofwerk.com\\\/#\\\/schema\\\/person\\\/ab995dee3add775a36e64cdc07368e83\"},\"headline\":\"Monitoring of Volatile Organic Compounds During Coffee Roasting with the IMS-TOF\",\"datePublished\":\"2017-12-13T20:58:50+00:00\",\"dateModified\":\"2017-12-13T21:22:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.tofwerk.com\\\/online-analysis-coffee-roasting-ims-tof\\\/\"},\"wordCount\":237,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.tofwerk.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.tofwerk.com\\\/online-analysis-coffee-roasting-ims-tof\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.tofwerk.com\\\/wp-content\\\/uploads\\\/2017\\\/12\\\/Coffee_IMS-TOF.jpg\",\"articleSection\":[\"Customer Research\"],\"inLanguage\":\"ja\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.tofwerk.com\\\/online-analysis-coffee-roasting-ims-tof\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.tofwerk.com\\\/online-analysis-coffee-roasting-ims-tof\\\/\",\"url\":\"https:\\\/\\\/www.tofwerk.com\\\/online-analysis-coffee-roasting-ims-tof\\\/\",\"name\":\"Monitoring of Volatile Organic Compounds During Coffee Roasting with the IMS-TOF - 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