02651naa a2200433 a 450000100080000000500110000800800410001902200140006002400570007410000190013124501450015026000090029552013530030465000200165765000170167765000200169465000220171465000130173665000210174965000100177065000190178065000270179965000170182665300190184365300280186265300200189065300220191065300160193270000220194870000200197070000250199070000210201570000220203670000150205870000230207370000190209670000220211577300800213720565602018-05-10       2016    bl uuuu     u00u1 u    #d  a0963-99697 ahttp://dx.doi.org/10.1016/j.foodres.2016.03.0212DOI1 aROSA, J. S. da  aMass spectrometry screening of Arabica coffee roastingbA non-target and non-volatile approach by EASI-MS and ESI-MS.h[electronic resource]  c2016  aCoffee 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.  aDiacylglycerols  aFluorescence  aFood technology  aMass spectrometry  aRoasting  aTriacylglycerols  aCafé  aEspectrometria  aTecnologia de Alimento  aTorrefação  aCafé arábica  aEspectrometria de massa  aHigh resolution  aRoast consistency  aTryptamides1 aFREITAS-SILVA, O.1 aROUWS, J. R. C.1 aMOREIRA, I. G. da S.1 aNOVAES, F. J. M.1 aAZEVEDO, D. de A.1 aSCHWAB, N.1 aGODOY, R. L. de O.1 aEBERLIN, M. N.1 aREZENDE, C. M. de  tFood Research International [online]gv. 89, part 2, p. 967-975, nov. 2016.