Title:	Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS.
Authors:	ROSA, J. S. da FREITAS-SILVA, O. ROUWS, J. R. C. MOREIRA, I. G. da S. NOVAES, F. J. M. AZEVEDO, D. de A. SCHWAB, N. GODOY, R. L. de O. EBERLIN, M. N. REZENDE, C. M. de
Affiliation:	JEANE 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.
Date Issued:	2016
Citation:	Food Research International [online], v. 89, part 2, p. 967-975, nov. 2016.
Description:	Coffee 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.
Thesagro:	Espectrometria Tecnologia de Alimento Torrefação Café
NAL Thesaurus:	Diacylglycerols Fluorescence Triacylglycerols Mass spectrometry Roasting Food technology
Keywords:	Tryptamides High resolution Roast consistency Café arábica Espectrometria de massa
ISSN:	0963-9969
DOI:	http://dx.doi.org/10.1016/j.foodres.2016.03.021
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CTAA)