|
|
Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
17/11/2016 |
Data da última atualização: |
10/05/2018 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
ROSA, J. S. da; FREITAS-SILVA, O.; ROUWS, J. R. C.; MOREIRA, I. G. da S.; NOVAES, F. J. M.; AZEVEDO, D. de A.; SCHWAB, N.; GODOY, R. L. de O.; EBERLIN, M. N.; REZENDE, C. M. de. |
Afiliação: |
JEANE SANTOS DA ROSA, CTAA; OTNIEL FREITAS SILVA, CTAA; JANAINA RIBEIRO COSTA ROUWS, CNPAB; IRIS GONÇALVES DA SILVA MOREIRA, UFRJ; FABIO JUNIOR MORERIRA NOVAES, UFRJ; DEBORA DE ALMEIDA AZEVEDO, UFRJ; NICOLAS SCHWAB, UNICAMP; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; MARCOS NOGUEIRA EBERLIN, UNICAMP; CLAUDIO MORAES DE REZENDE, UFRJ. |
Título: |
Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
Food Research International [online], v. 89, part 2, p. 967-975, nov. 2016. |
ISSN: |
0963-9969 |
DOI: |
http://dx.doi.org/10.1016/j.foodres.2016.03.021 |
Idioma: |
Inglês |
Conteúdo: |
Coffee roasting needs precise control and innovative techniques that are economically viable to monitor and improve its consistency. In this study, mass spectrometry was used as a tool to screen chemical markers that appear on the surface of coffee beans (whole bean) along the roasting process. A non-target and non-volatile approach was used with an ambient technique (EASI) coupled to a single quadrupole mass analyzer to monitor roasting chemical changes in the coffee bean. Green (raw), soft, medium, dark and very dark roasted coffee beans showed a decrease in ions in the range of m/z 500–600, whereas an increase in abundance in the m/z 800–900 range was clearly observed in the most roasted coffees. A multivariate approach through PCA separated the different roasts in 70% of the variance using PC1 and PC2. The major ions in the range of m/z 500–600 were characterized by ESI-MS and also HPLC-fluorescence as the N-alkanoyltryptamides, surface constituents of coffee wax layer which are almost fully degraded in darker roasts. The ions in the range of m/z 800–900 were characterized as di-and triacylglicerols and its increase during the roasting process was systematically observed. For these classes of chemical markers of the roasting process, ESI-MS showed also the sodium and potassium adducts with good relative abundances. |
Palavras-Chave: |
Café arábica; Espectrometria de massa; High resolution; Roast consistency; Tryptamides. |
Thesagro: |
Café; Espectrometria; Tecnologia de Alimento; Torrefação. |
Thesaurus Nal: |
Diacylglycerols; Fluorescence; Food technology; Mass spectrometry; Roasting; Triacylglycerols. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/150159/1/Mass-spectrometry-screening-of-Arabica-coffee-roasting-A-non-target-and-non-volatile-approach-by-EASI-MS-and-ESI-MS-FRI-v.98-p.-967975-2016.pdf
|
Marc: |
LEADER 02651naa a2200433 a 4500 001 2056560 005 2018-05-10 008 2016 bl uuuu u00u1 u #d 022 $a0963-9969 024 7 $ahttp://dx.doi.org/10.1016/j.foodres.2016.03.021$2DOI 100 1 $aROSA, J. S. da 245 $aMass spectrometry screening of Arabica coffee roasting$bA non-target and non-volatile approach by EASI-MS and ESI-MS.$h[electronic resource] 260 $c2016 520 $aCoffee roasting needs precise control and innovative techniques that are economically viable to monitor and improve its consistency. In this study, mass spectrometry was used as a tool to screen chemical markers that appear on the surface of coffee beans (whole bean) along the roasting process. A non-target and non-volatile approach was used with an ambient technique (EASI) coupled to a single quadrupole mass analyzer to monitor roasting chemical changes in the coffee bean. Green (raw), soft, medium, dark and very dark roasted coffee beans showed a decrease in ions in the range of m/z 500–600, whereas an increase in abundance in the m/z 800–900 range was clearly observed in the most roasted coffees. A multivariate approach through PCA separated the different roasts in 70% of the variance using PC1 and PC2. The major ions in the range of m/z 500–600 were characterized by ESI-MS and also HPLC-fluorescence as the N-alkanoyltryptamides, surface constituents of coffee wax layer which are almost fully degraded in darker roasts. The ions in the range of m/z 800–900 were characterized as di-and triacylglicerols and its increase during the roasting process was systematically observed. For these classes of chemical markers of the roasting process, ESI-MS showed also the sodium and potassium adducts with good relative abundances. 650 $aDiacylglycerols 650 $aFluorescence 650 $aFood technology 650 $aMass spectrometry 650 $aRoasting 650 $aTriacylglycerols 650 $aCafé 650 $aEspectrometria 650 $aTecnologia de Alimento 650 $aTorrefação 653 $aCafé arábica 653 $aEspectrometria de massa 653 $aHigh resolution 653 $aRoast consistency 653 $aTryptamides 700 1 $aFREITAS-SILVA, O. 700 1 $aROUWS, J. R. C. 700 1 $aMOREIRA, I. G. da S. 700 1 $aNOVAES, F. J. M. 700 1 $aAZEVEDO, D. de A. 700 1 $aSCHWAB, N. 700 1 $aGODOY, R. L. de O. 700 1 $aEBERLIN, M. N. 700 1 $aREZENDE, C. M. de 773 $tFood Research International [online]$gv. 89, part 2, p. 967-975, nov. 2016.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registros recuperados : 3 | |
1. | | PINHEIRO, S. B. da; SILVA, P. A.; MELO, W. dos S.; CUNHA, R. L. Estudo da cinética de secagem de cascas residuais na industrialização de abacaxi (Ananas comosus L.). In: SEMANA DE INTEGRAÇÃO EM CIÊNCIA, ARTE E TECNOLOGIA, 2.; FEIRA DE SABERES E SABORES, 1., 2012, Castanhal. Construindo saberes e valorizando sabores amazônicos. [Castanhal: IFPA,2012].Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Amazônia Oriental. |
| |
2. | | SILVA, P. A.; PINHEIRO, S. B. da P.; MACÊDO, C. da S.; LAMEIRA, O. A. Propagação vegetativa de jaborandi (Pilocarpus microphyllus Stapf) pelo método de enxertia por garfagem simples. In: SEMANA DE INTEGRAÇÃO EM CIÊNCIA, ARTE E TECNOLOGIA, 2.; FEIRA DE SABERES E SABORES, 1., 2012, Castanhal. Construindo saberes e valorizando sabores amazônicos. [Castanhal: IFPA,2012].Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Amazônia Oriental. |
| |
3. | | SILVA, P. A.; MELO, W. dos S.; PINHEIRO, S. B. da P.; CUNHA, R. L.; LOPES, A. S.; PENA, R. da S. Caracterização de farinha de tapioca produzida a partir de fécula de mandioca da variedade pocu. In: SEMANA DE INTEGRAÇÃO EM CIÊNCIA, ARTE E TECNOLOGIA, 2.; FEIRA DE SABERES E SABORES, 1., 2012, Castanhal. Construindo saberes e valorizando sabores amazônicos. [Castanhal: IFPA,2012].Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Amazônia Oriental. |
| |
Registros recuperados : 3 | |
|
Nenhum registro encontrado para a expressão de busca informada. |
|
|