Data/hora: 06/06/2024 22:53:44

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	16/05/2024	
Data da última atualização: 	16/05/2024	
Autoria: 	SOUZA, J. C. de; COUTO, C. de C.; MAMEDE, A. M. G. N.; VALDERRAMA, P.; TOCI, A. T.; FREITAS-SILVA, O.	
Afiliação: 	JOÃO CARLOS DE SOUZA, UNIVERSIDADE ESTADUAL PAULISTA “JÚLIO DE MESQUITA FILHO"; CINTHIA DE CARVALHO COUTO, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; ALEXANDRA MARA GOULART NUNES MAMEDE, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DA BAHIA; PATRÍCIA VALDERRAMA, UNIVERSIDADE FEDERAL TECNOLÓGICA DO PARANÁ; ALINE THEODORO TOCI, UNIVERSIDADE DA INTEGRAÇÃO LATINO-AMERICANA; OTNIEL FREITAS SILVA, CTAA.	
Título: 	Using volatile compounds for the identification of coffee adulterants: marker compounds and non-targeted analysis.	
Ano de publicação: 	2024	
Fonte/Imprenta: 	European Food Research and Technology, p. 1438-2377, 2024.	
DOI: 	https://doi.org/10.1007/s00217-024-04563-3	
Idioma: 	Inglês	
Conteúdo: 	Cofee is one of the most highly valued, consumed and comercialized foods in the world. Due to its considerable importance, it has become the target of numerous adulterations. Detecting a possible adulteration and the presence of additional adulterants in cofee has become an issue of great concern mainly because the compounds used as adulterants exhibit physical features very similar to ground roasted cofee. Aiming to overcome these difculties, this work reports the development and application of a relatively faster, highly efective and reliable method for the detection and identifcation of adulterations in roasted cofee through the analysis of the composition of the volatile fraction in the presence of adulterants such as rice, corn, soybeans and barley. The proposed method was based on gas chromatography coupled with mass spectrometry (GC–MS) and chemometric tools. The application of the method led to the exclusive identifcation of many compounds in the volatile fraction of the adulterants investigated. The adulterants, despite having compounds similar to cofee, difered in terms of their volatile profles, and consisted mainly of hydrocarbons, aldehydes, esters and carboxylic acids. Among all the compounds identifed, fve compounds were found to be the main determinants of adulteration: 2-furanmethanol-acetate, 2-methoxy-4-vinylphenol, 5-methyl-2-furancarboxaldehyde, 2-furanmethanol and glycerol-1,2-diacetate.	
Palavras-Chave: 	Chemometric analysis; Cofee adulteration; Cofee quality; Ground roasted cofee.	
Thesaurus Nal: 	Volatile compounds.	
Categoria do assunto: 	F Plantas e Produtos de Origem Vegetal	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15725-1) - UPC - AP - DD -  -  -  - DIS