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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
25/04/2024 |
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Data da última atualização: |
21/05/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
COUTO, C. de C.; CHÁVEZ, D. W. H.; OLIVEIRA, E. M. M.; FREITAS-SILVA, O.; CASAL, S. |
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Afiliação: |
CINTHIA DE CARVALHO COUTO, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; DAVY WILLIAM HIDALGO CHÁVEZ, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; EDNA MARIA MORAIS OLIVEIRA, CTAA; OTNIEL FREITAS SILVA, CTAA; SUSANA CASAL, UNIVERSIDADE DO PORTO. |
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Título: |
SPME-GC-MS untargeted metabolomics approach to identify potential volatile compounds as markers for fraud detection in roasted and ground coffee. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Chemistry, v. 446, 138862, 2024. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2024.138862 |
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Idioma: |
Inglês |
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Conteúdo: |
Roasted ground coffee has been intentionally adulterated for economic revenue. This work aims to use an untargeted strategy to process SPME-GC-MS data coupled with chemometrics to identify volatile compounds (VOCs) as possible markers to discriminate Arabica coffee and its main adulterants (corn, barley, soybean, rice, coffee husks, and Robusta coffee). Principal Component Analysis (PCA) showed the difference between roasted ground coffee and adulterants, while the Hierarchical Clustering of Principal Components (HCPC) and heat map showed a trend of adulterants separation. The partial Least-Squares Discriminant Analysis (PLS-DA) approach confirmed the PCA results. Finally, 24 VOCs were putatively identified, and 11 VOCs are candidates for potential markers to detect coffee fraud, found exclusively in one type of adulterant: coffee husks, soybean, and rice. The results for possible markers may be suitable for evaluating the authenticity of ground-roasted coffee, thus acting as a coffee fraud control and prevention tool. |
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Palavras-Chave: |
Authenticity. |
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Thesagro: |
Adulteração; Análise de Alimento; Coffea Canephora; Controle de Qualidade; Moagem; Tecnologia de Alimento; Torrefação. |
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Thesaurus Nal: |
Adulterated products; Chemometrics; Chromatography; Coffea arabica var. arabica; Food analysis; Food technology; Fraud; Grinding; Product authenticity; Roasting; Volatile compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02267naa a2200409 a 4500
001 2163908
005 2024-05-21
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2024.138862$2DOI
100 1 $aCOUTO, C. de C.
245 $aSPME-GC-MS untargeted metabolomics approach to identify potential volatile compounds as markers for fraud detection in roasted and ground coffee.$h[electronic resource]
260 $c2024
520 $aRoasted ground coffee has been intentionally adulterated for economic revenue. This work aims to use an untargeted strategy to process SPME-GC-MS data coupled with chemometrics to identify volatile compounds (VOCs) as possible markers to discriminate Arabica coffee and its main adulterants (corn, barley, soybean, rice, coffee husks, and Robusta coffee). Principal Component Analysis (PCA) showed the difference between roasted ground coffee and adulterants, while the Hierarchical Clustering of Principal Components (HCPC) and heat map showed a trend of adulterants separation. The partial Least-Squares Discriminant Analysis (PLS-DA) approach confirmed the PCA results. Finally, 24 VOCs were putatively identified, and 11 VOCs are candidates for potential markers to detect coffee fraud, found exclusively in one type of adulterant: coffee husks, soybean, and rice. The results for possible markers may be suitable for evaluating the authenticity of ground-roasted coffee, thus acting as a coffee fraud control and prevention tool.
650 $aAdulterated products
650 $aChemometrics
650 $aChromatography
650 $aCoffea arabica var. arabica
650 $aFood analysis
650 $aFood technology
650 $aFraud
650 $aGrinding
650 $aProduct authenticity
650 $aRoasting
650 $aVolatile compounds
650 $aAdulteração
650 $aAnálise de Alimento
650 $aCoffea Canephora
650 $aControle de Qualidade
650 $aMoagem
650 $aTecnologia de Alimento
650 $aTorrefação
653 $aAuthenticity
700 1 $aCHÁVEZ, D. W. H.
700 1 $aOLIVEIRA, E. M. M.
700 1 $aFREITAS-SILVA, O.
700 1 $aCASAL, S.
773 $tFood Chemistry$gv. 446, 138862, 2024.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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