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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
24/06/2004 |
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Data da última atualização: |
24/06/2004 |
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Autoria: |
SABOYA, L. M. F.; SABOYA, R. de C. C.; PINHEIRO JÚNIOR, V.; SILVA, J. P. da; SANTOS, G. R. dos. |
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Título: |
Cultivo de melancia irrigada submetida a diferentes doses de NPK no Sul do Tocantins. |
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Ano de publicação: |
2003 |
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Fonte/Imprenta: |
Horticultura Brasileira, Brasília, v. 21, n. 2, jul. 2003. Suplemento 2. |
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Idioma: |
Português |
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Notas: |
Trabalho apresentado no 43º Congresso Brasileiro de Olericultura, 2003. Publicado também como resumo em: Horticultura Brasileira, Brasília, v. 21, n. 2, p. 377, jul. 2003. Suplemento 1. |
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Palavras-Chave: |
Cultivar Crimson Sweet; Irrigação por asperção. |
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Thesagro: |
Adubação; Citrullus Lanatus; Fósforo; Melancia; Nitrogênio; Potássio. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00959naa a2200265 a 4500
001 1776200
005 2004-06-24
008 2003 bl uuuu u00u1 u #d
100 1 $aSABOYA, L. M. F.
245 $aCultivo de melancia irrigada submetida a diferentes doses de NPK no Sul do Tocantins.
260 $c2003
500 $aTrabalho apresentado no 43º Congresso Brasileiro de Olericultura, 2003. Publicado também como resumo em: Horticultura Brasileira, Brasília, v. 21, n. 2, p. 377, jul. 2003. Suplemento 1.
650 $aAdubação
650 $aCitrullus Lanatus
650 $aFósforo
650 $aMelancia
650 $aNitrogênio
650 $aPotássio
653 $aCultivar Crimson Sweet
653 $aIrrigação por asperção
700 1 $aSABOYA, R. de C. C.
700 1 $aPINHEIRO JÚNIOR, V.
700 1 $aSILVA, J. P. da
700 1 $aSANTOS, G. R. dos
773 $tHorticultura Brasileira, Brasília$gv. 21, n. 2, jul. 2003. Suplemento 2.
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Registro original: |
Embrapa Hortaliças (CNPH) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/11/2016 |
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Data da última atualização: |
10/05/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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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. |
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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. |
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Título: |
Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Food Research International [online], v. 89, part 2, p. 967-975, nov. 2016. |
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ISSN: |
0963-9969 |
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DOI: |
http://dx.doi.org/10.1016/j.foodres.2016.03.021 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Café arábica; Espectrometria de massa; High resolution; Roast consistency; Tryptamides. |
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Thesagro: |
Café; Espectrometria; Tecnologia de Alimento; Torrefação. |
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Thesaurus NAL: |
Diacylglycerols; Fluorescence; Food technology; Mass spectrometry; Roasting; Triacylglycerols. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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
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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.
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Embrapa Agroindústria de Alimentos (CTAA) |
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