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dc.contributor.authorROSA, J. S. da
dc.contributor.authorFREITAS-SILVA, O.
dc.contributor.authorROUWS, J. R. C.
dc.contributor.authorMOREIRA, I. G. da S.
dc.contributor.authorNOVAES, F. J. M.
dc.contributor.authorAZEVEDO, D. de A.
dc.contributor.authorSCHWAB, N.
dc.contributor.authorGODOY, R. L. de O.
dc.contributor.authorEBERLIN, M. N.
dc.contributor.authorREZENDE, C. M. de
dc.date.accessioned2018-05-11T00:41:49Z-
dc.date.available2018-05-11T00:41:49Z-
dc.date.created2016-11-17
dc.date.issued2016
dc.identifier.citationFood Research International [online], v. 89, part 2, p. 967-975, nov. 2016.
dc.identifier.issn0963-9969
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1056560-
dc.descriptionCoffee 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.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectTryptamides
dc.subjectHigh resolution
dc.subjectRoast consistency
dc.subjectCafé arábica
dc.subjectEspectrometria de massa
dc.titleMass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS.
dc.typeArtigo de periódico
dc.date.updated2018-05-11T00:41:49Zpt_BR
dc.subject.thesagroEspectrometria
dc.subject.thesagroTecnologia de Alimento
dc.subject.thesagroTorrefação
dc.subject.thesagroCafé
dc.subject.nalthesaurusDiacylglycerols
dc.subject.nalthesaurusFluorescence
dc.subject.nalthesaurusTriacylglycerols
dc.subject.nalthesaurusMass spectrometry
dc.subject.nalthesaurusRoasting
dc.subject.nalthesaurusFood technology
riaa.ainfo.id1056560
riaa.ainfo.lastupdate2018-05-10
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodres.2016.03.021
dc.contributor.institutionJEANE SANTOS DA ROSA, CTAA; OTNIEL FREITAS SILVA, CTAA; JANAINA RIBEIRO COSTA ROUWS, CNPAB; IRIS GONÇALVES DA SILVA MOREIRA, UFRJ; FABIO JUNIOR MORERIRA NOVAES, UFRJ; DEBORA DE ALMEIDA AZEVEDO, UFRJ; NICOLAS SCHWAB, UNICAMP; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; MARCOS NOGUEIRA EBERLIN, UNICAMP; CLAUDIO MORAES DE REZENDE, UFRJ.
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