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Direct analysis of volatile compounds during coffee and tea brewing with proton transfer reaction time of flight mass spectrometry ( Dissertationsschrift )

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This thesis work focuses on the development of simple, fast, sensitive and reliable methods based on PTR-TOF-MS for the analysis of the volatile organic compounds responsible for coffee and tea aroma, and how they are extracted from the beans or leaves into the liquid phase. The use of multivariate methods on the dynamic data obtained increased the applicability of the methods allowing differentiation of samples according to its composition (e.g. coffee capsules), country of origin (e.g. tea origins) or the parameters used for preparation (e.g. temperature, pressure, particle size).<eng>

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