Analytical Technologies & Coffee Excellence Center at Zurich University of Applied Sciences

PTR-TOF 6000 X2

Affiliation: Analytical Technologies & Coffee Excellence Center at Zurich University of Applied Sciences, Switzerland
IONICON instrument: PTR-TOF 6000 X2
Contact person: Prof. Chahan Yeretzian, PhD, MBA

Why is an IONICON PTR-MS very well suited for your measurement tasks?

The Ionicon system is uniquely suited to study dynamic processes, typically encountered in the coffee research.  This includes research on coffee roasting, on degassing of ground coffee or detailed and time-resolved investigations of the extraction process.

Prof. Yeretzian

Most relevant scientific papers and conference presentations:

Faas, N.; Röcker, B.; Smrke, S.; Yeretzian, C.; Yildirim, S., Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film. Food Packaging and Shelf Life 2020, 24, 100488. https://doi.org/10.1016/j.fpsl.2020.100488

Zanin, R. C.; Smrke, S.; Kurozawa, L. E.; Yamashita, F.; Yeretzian, C., Novel experimental approach to study aroma release upon reconstitution of instant coffee products. Food Chemistry 2020, 317, 126455. https://doi.org/10.1016/j.foodchem.2020.126455

Sánchez-López, J. A.; Yener, S.; Smrke, S.; Märk, T. D.; Bonn, G.; Zimmermann, R.; Biasioli, F.; Yeretzian, C., Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness. 2020, 35 (4), 365-375. https://doi.org/10.1002/ffj.3571

Yeretzian, C.; Opitz, S. E. W.; Smrke, S.; Wellinger, M., Coffee volatile and aroma compounds : from the green bean to the cup. In Coffee : production, quality and chemistry, Farah, A., Ed. Royal Society of Chemistry: London, 2019; pp 726-770. 

Gloess, A. N.; Yeretzian, C.; Knochenmuss, R.; Groessl, M., On-line analysis of coffee roasting with ion mobility spectrometry–mass spectrometry (IMS–MS). International Journal of Mass Spectrometry 2018, 424, 49-57. https://doi.org/10.1016/j.ijms.2017.11.017

Sánchez López, J. A.; Wellinger, M.; Gloess, A. N.; Zimmermann, R.; Yeretzian, C., Extraction kinetics of coffee aroma compounds using a semi-automatic machine: On-line analysis by PTR-ToF-MS. International Journal of Mass Spectrometry 2016. https://doi.org/10.1016/j.ijms.2016.02.015

Yener, S.; Sánchez-López, J. A.; Granitto, P. M.; Cappellin, L.; Märk, T. D.; Zimmermann, R.; Bonn, G. K.; Yeretzian, C.; Biasioli, F., Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS. Talanta 2016, 152, 45-53. https://doi.org/10.1016/j.talanta.2016.01.050

Röcker, B.; Rüegg, N.; Glöss, A. N.; Yeretzian, C.; Yildirim, S., Inactivation of Palladium-based Oxygen Scavenger System by Volatile Sulfur Compounds Present in the Headspace of Packaged Food. Packaging Technology and Science 2016, n/a-n/a. https://doi.org/10.1002/pts.2220

Sánchez-López, J. A.; Ziere, A.; Martins, S. I. F. S.; Zimmermann, R.; Yeretzian, C., Persistence of aroma volatiles in the oral and nasal cavities: real-time monitoring of decay rate in air exhaled through the nose and mouth. Journal of Breath Research 2016, 10 (3), 036005. https://doi.org/10.1088/1752-7155/10/3/036005

Wieland, F.; Neff, A.; Gloess, A. N.; Poisson, L.; Atlan, S.; Larrain, D.; Prêtre, D.; Blank, I.; Yeretzian, C., Temperature dependence of Henry's law constants: An automated, high-throughput gas stripping cell design coupled to PTR-ToF-MS. International Journal of Mass Spectrometry 2015, 387, 69-77. https://doi.org/10.1016/j.ijms.2015.07.015

Farrell, R. R.; Wellinger, M.; Gloess, A. N.; Nichols, D. S.; Breadmore, M. C.; Shellie, R. A.; Yeretzian, C., Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality. Scientific Reports 2015, 5, 17334. https://doi.org/10.1038/srep17334

Gloess, A. N.; Vietri, A.; Wieland, F.; Smrke, S.; Schönbächler, B.; Sánchez-López, J. A.; Petrozzi, S.; Bongers, S.; Koziorowski, T.; Yeretzian, C., Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS. International Journal of Mass Spectrometry 2014, 365-366, 324-337. https://doi.org/10.1016/j.ijms.2014.02.010

Sánchez-López, J. A.; Zimmermann, R.; Yeretzian, C., Insight into the Time-Resolved Extraction of Aroma Compounds during Espresso Coffee Preparation: Online Monitoring by PTR-ToF-MS. Anal. Chem. 2014, 86 (23), 11696-11704. https://doi.org/10.1021/ac502992k

Gloess, A. N.; Vietri, A.; Wieland, F.; Smrke, S.; Schönbächler, B.; López, J. A. S.; Petrozzi, S.; Bongers, S.; Koziorowski, T.; Yeretzian, C., Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS. International Journal of Mass Spectrometry 2014, 365-366, 324-337. https://doi.org/10.1016/j.ijms.2014.02.010

Gloess, A. N.; Vietri, A.; Bongers, S.; Koziorowski, T.; Yeretzian, C. In On-line analysis of the coffee roasting process with PTR-ToF-MS: changes in flavor formation for different coffee varieties, 24th Food and Feed Chemistry (Section17), 2012; Association Scientifique Internationale du, C., Ed. Association Scientifique Internationale du Cafe: 2012. 

Wieland, F.; Gloess, A. N.; Keller, M.; Wetzel, A.; Schenker, S.; Yeretzian, C., Online monitoring of coffee roasting by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS): towards a real-time process control for a consistent roast profile. Anal Bioanal Chem 2012, 402 (8), 2531-43.  https://doi.org/10.1007/s00216-011-5401-9

Biasioli, F.; Yeretzian, C.; Gasperi, F.; M„rk, T. D., PTR-MS monitoring of VOCs and BVOCs in food science and technology. Trends in Analytical Chemistry 2011, 30 (7), 968-977. https://doi.org/10.1016/j.trac.2011.03.009

Biasioli, F.; Yeretzian, C.; M„rk, T. D.; Dewulf, J.; van Langenhove, H., Direct-injection mass spectrometry adds the time dimension to (B)VOC analysis. TrAC Trends in Analytical Chemistry 2011, 30 (7), 1003-1017. https://doi.org/10.1016/j.trac.2011.04.005