Data/hora: 02/06/2024 18:33:07

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	17/11/2016	
Data da última atualização: 	10/05/2018	
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: 	http://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	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (13339-1) - UPC - AP - DD -  -  -  - DIS