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Registros recuperados : 10 | |
8. | | COELHO, C. C. de S.; COUTO, C. de C.; PORTO, A. C. V.; SILVA, A. S. da; FERREIRA-LEITÃO, V. S.; FREITAS-SILVA, O. Chemical and structural properties of parchment from washed and natural coffees. In: INTERNATIONAL CONGRESS ON COCOA COFFEE AND TEA, 5., 2019, Bremen. Book of abstracts. : , 2019. p. 33. CoCoTea. Pôster 33. 26 a 28 Jun de 2019. https://www.cocotea2019.com Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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9. | | TONON, R. V.; SANTOS, B. A. DOS; COUTO, C. DE C.; STEPHAN, M. P.; SILVA, C. M.; AZEVEDO, T. de L.; CABRAL, L. M. C. Enzymatic hydrolysis of shrimp wastewater concentrated by ultrafiltration. In: TOTAL FOOD, 2014, Norwich. Science and technology for the economic and sustainable exploitation of agri-food chain wastes and co-products: abstracts. Norwich: [IFR], 2014. 1 p. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registros recuperados : 10 | |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
25/04/2024 |
Data da última atualização: |
21/05/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
COUTO, C. de C.; CHÁVEZ, D. W. H.; OLIVEIRA, E. M. M.; FREITAS-SILVA, O.; CASAL, S. |
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. |
Título: |
SPME-GC-MS untargeted metabolomics approach to identify potential volatile compounds as markers for fraud detection in roasted and ground coffee. |
Ano de publicação: |
2024 |
Fonte/Imprenta: |
Food Chemistry, v. 446, 138862, 2024. |
DOI: |
https://doi.org/10.1016/j.foodchem.2024.138862 |
Idioma: |
Inglês |
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. |
Palavras-Chave: |
Authenticity. |
Thesagro: |
Adulteração; Análise de Alimento; Coffea Canephora; Controle de Qualidade; Moagem; Tecnologia de Alimento; Torrefação. |
Thesaurus NAL: |
Adulterated products; Chemometrics; Chromatography; Coffea arabica var. arabica; Food analysis; Food technology; Fraud; Grinding; Product authenticity; Roasting; Volatile compounds. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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