Coffee aroma is derived from the volatile organic compounds (VOCs) emitted. VOC signatures vary significantly with the country of origin, seasonal conditions, and process changes.

Over 1000 VOCs have been identified in the headspace of coffee, with a much smaller number characterized as key aroma compounds. Selective analysis of the individual compounds within this complex matrix is a difficult challenge for traditional process monitoring technologies and direct mass spectrometry techniques. However, it is one which the Syft Voice200ultra SIFT-MS instrument excels at with the recent addition of four negative ions.

Selected ion flow tube mass spectrometry (SIFT-MS) provides rapid, highly selective analysis of trace gases. The high selectivity arises from the different reaction mechanisms provided by each of the reagent ions. Traditionally SIFT-MS has used positive reagent ions (H3O+, NO+, and O2+). A recent innovation has added four negatively charged reagent ions: O-, O2-, OH-, and NO2-. With seven rapidly switchable reagent ions, SIFT-MS has greatly enhanced selectivity for real-time analysis of coffee aroma.

This advance, coupled with the part-per-trillion level (pptv) detection limits, means that SIFT-MS provides an excellent solution for rapid process-line monitoring of important aroma compounds.

Coffee Analysis Headspace Scan

Ground coffee headspace analyzed in full scan mode with seven reagent ions

For more information on our revolutionary SIFT-MS technology.

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Related Applications:

Food Processing

Fast and comprehensive analysis, coupled with selectivity and robustness, ensures that you are producing good product and doing it safely

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