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Poster Presentations
Day 3, June 24（Tue.）
Room P (Maesato East, Foyer, Ocean Wing)
- 3P-PM-46
Smart On-Line Coffee Roasting Process Control by a Novel Rugged Photoionization Mass Spectrometer: Real-Time Prediction Models for Coffee-Roasting Degree, Brew Antioxidant Capacity and Sensory Attributes
(1Univ. Rostock/HMGU, 2Photonion GmbH, 3Probat GmbH)
Henryk Czech1, Jan Heide2, Sven Ehlert2, Thomas Koziorowski3, oRalf Zimmermann1
In coffee roasting, green coffee is turned into richly flavored, valuable roasted coffee. On-line process gas monitoring of the coffee-roasting process enable better product quality control (e.g., flavor profile, roasting degree or health-relevant antioxidant capacity). A photoionization mass spectrometer (PIMS) for real-time process monitoring and optimization was developed, using soft VUV-lamp based Single-Photon ionization (SPI) and Resonance-Enhanced Multiphoton Ionization (REMPI) in an orthogonal acceleration Time-Of-Flight Mass Spectrometer (TOFMS). The approach covers a broad range of flavor compounds and antioxidants. The benefits of PIMS are demonstrated by roasting experiments of Arabica coffee using different roasting profiles. By statistical PIMS-data analysis (e.g., non-negative matrix factorization, NMF) temporal evolution profiles of relevant compounds are identified including roasting descriptors representing the ‘evaporation', ‘early roast', ‘late roast' and ‘over-roast' factors. The descriptors features different molecular fingerprints (soft ionization) which is simplifying the factor loading´s interpretation. Finally real-time prediction models for roasting degree (color-value/powder), total phenolic content (antioxidants/brew) and flavor attributes (cupping/brew) were developed and applied for on-line process control. The new PIMS-process analyzer was tested at differed large-scale industrial roasters and is available for industrial R&D and process monitoring applications and academic food chemistry research.