Extraction kinetics of coffee aroma compounds using a semi-automatic machine: On-line analysis by PTR-ToF-MS
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- 作者：José ; A. Sá ; nchez Ló ; peza ; b ; Marco Wellingera ; Alexia N. Gloessa ; Ralf Zimmermannb ; c ; Chahan Yeretziand ; chahan.yeretzian@zhaw.ch" class="auth_mail" title="E-mail the corresponding author
- 关键词：Coffee ; Extraction ; On-line ; PTR-MS ; Aroma ; Coffee machine
- 刊名：International Journal of Mass Spectrometry
- 出版年：2016
- 出版时间：25 April 2016
- 年：2016
- 卷：401
- 期：Complete
- 页码：22-30
- 全文大小：1467 K
文摘
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Volatile organic compounds were measured in real time directly from the coffee flow.
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Dynamic data clustered compounds with similar physicochemical properties.
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Higher extraction pressure increased extraction efficiency.
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Higher extraction temperature increased extraction efficiency.
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Temperature affected non-polar compounds to a greater extent.