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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
16/05/2024 |
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Data da última atualização: |
30/09/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SOUZA, J. C. de; COUTO, C. de C.; MAMEDE, A. M. G. N.; VALDERRAMA, P.; TOCI, A. T.; FREITAS-SILVA, O. |
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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. |
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Título: |
Using volatile compounds for the identification of coffee adulterants: marker compounds and non-targeted analysis. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
European Food Research and Technology, v. 250, n. 10, p. 2639-2604, 2024. |
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DOI: |
https://doi.org/10.1007/s00217-024-04563-3 |
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Idioma: |
Inglês |
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Conteúdo: |
Coffee 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 coffee has become an issue of great concern mainly because the compounds used as adulterants exhibit physical features very similar to ground roasted coffee. Aiming to overcome these difficulties, this work reports the development and application of a relatively faster, highly effective and reliable method for the detection and identification of adulterations in roasted coffee 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 identification of many compounds in the volatile fraction of the adulterants investigated. The adulterants, despite having compounds similar to coffee, differed in terms of their volatile profiles, and consisted mainly of hydrocarbons, aldehydes, esters and carboxylic acids. Among all the compounds identified, five 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. |
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Palavras-Chave: |
Adulteração de café; Análise quimiométrica; Chemometric analysis; Cofee adulteration; Cofee quality; Compostos voláteis; Ground roasted cofee. |
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Thesagro: |
Café; Moagem; Qualidade; Torrefação. |
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Thesaurus Nal: |
Volatile compounds. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02498naa a2200337 a 4500
001 2164293
005 2024-09-30
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s00217-024-04563-3$2DOI
100 1 $aSOUZA, J. C. de
245 $aUsing volatile compounds for the identification of coffee adulterants$bmarker compounds and non-targeted analysis.$h[electronic resource]
260 $c2024
520 $aCoffee 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 coffee has become an issue of great concern mainly because the compounds used as adulterants exhibit physical features very similar to ground roasted coffee. Aiming to overcome these difficulties, this work reports the development and application of a relatively faster, highly effective and reliable method for the detection and identification of adulterations in roasted coffee 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 identification of many compounds in the volatile fraction of the adulterants investigated. The adulterants, despite having compounds similar to coffee, differed in terms of their volatile profiles, and consisted mainly of hydrocarbons, aldehydes, esters and carboxylic acids. Among all the compounds identified, five 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.
650 $aVolatile compounds
650 $aCafé
650 $aMoagem
650 $aQualidade
650 $aTorrefação
653 $aAdulteração de café
653 $aAnálise quimiométrica
653 $aChemometric analysis
653 $aCofee adulteration
653 $aCofee quality
653 $aCompostos voláteis
653 $aGround roasted cofee
700 1 $aCOUTO, C. de C.
700 1 $aMAMEDE, A. M. G. N.
700 1 $aVALDERRAMA, P.
700 1 $aTOCI, A. T.
700 1 $aFREITAS-SILVA, O.
773 $tEuropean Food Research and Technology$gv. 250, n. 10, p. 2639-2604, 2024.
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