01624nam a2200277 a 450000100080000000500110000800800410001910000200006024501300008026001550021050000490036552006730041465000250108765000110111265000240112365000200114765000180116765000100118565000150119565000270121065300230123770000270126070000230128770000140131070000220132421685222024-12-13       2024    bl uuuu     u00u1 u    #d1 aCOUTO, C. de C.  aSelection of untargeted SPME-GC-MS markers for potential fraud detection in roasted and ground coffee.h[electronic resource]  aIn: SIMPÓSIO DE ALIMENTOS E NUTRIÇÃO, 6., 2024, Rio de Janeiro. Anais [...]. Rio de Janeiro: Universidade Federal do Estado do Rio de Janeiroc2024  aSIAN. 8 a 10 de maio de 2024. Resumo 810444.  aOver the years, food products have been increasingly adulterated, leading to potential allergenic disorders and economic losses for consumers. Coffee, one of the most consumed beverages worldwide after water, is a crucial commodity, which is frequently subject to fraud. As a result, a plethora of scientific research has been devoted to finding analytical techniques that can accurately and quickly detect and quantify adulteration in roasted and ground coffee. The objective of this study was to identify chemical markers to discriminate pure roasted and ground coffee from its most common adulterants (corn, barley, soybean, rice, coffee husks, and Robusta coffee).  aAdulterated products  aCoffea  aConsumer protection  aFood technology  aAdulteração  aCafé  aConsumidor  aTecnologia de Alimento  aMarcador quiímico1 aHIDALGO CHÁVEZ, D. W.1 aOLIVEIRA, E. M. M.1 aCASAL, S.1 aFREITAS-SILVA, O.