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Campo DC | Valor | Idioma |
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dc.contributor.author | ROSA, J. S. da | |
dc.contributor.author | FREITAS-SILVA, O. | |
dc.contributor.author | ROUWS, J. R. C. | |
dc.contributor.author | MOREIRA, I. G. da S. | |
dc.contributor.author | NOVAES, F. J. M. | |
dc.contributor.author | AZEVEDO, D. de A. | |
dc.contributor.author | SCHWAB, N. | |
dc.contributor.author | GODOY, R. L. de O. | |
dc.contributor.author | EBERLIN, M. N. | |
dc.contributor.author | REZENDE, C. M. de | |
dc.date.accessioned | 2018-05-11T00:41:49Z | - |
dc.date.available | 2018-05-11T00:41:49Z | - |
dc.date.created | 2016-11-17 | |
dc.date.issued | 2016 | |
dc.identifier.citation | Food Research International [online], v. 89, part 2, p. 967-975, nov. 2016. | |
dc.identifier.issn | 0963-9969 | |
dc.identifier.uri | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1056560 | - |
dc.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. | |
dc.language.iso | eng | eng |
dc.rights | openAccess | eng |
dc.subject | Tryptamides | |
dc.subject | High resolution | |
dc.subject | Roast consistency | |
dc.subject | Café arábica | |
dc.subject | Espectrometria de massa | |
dc.title | Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS. | |
dc.type | Artigo de periódico | |
dc.date.updated | 2018-05-11T00:41:49Z | pt_BR |
dc.subject.thesagro | Espectrometria | |
dc.subject.thesagro | Tecnologia de Alimento | |
dc.subject.thesagro | Torrefação | |
dc.subject.thesagro | Café | |
dc.subject.nalthesaurus | Diacylglycerols | |
dc.subject.nalthesaurus | Fluorescence | |
dc.subject.nalthesaurus | Triacylglycerols | |
dc.subject.nalthesaurus | Mass spectrometry | |
dc.subject.nalthesaurus | Roasting | |
dc.subject.nalthesaurus | Food technology | |
riaa.ainfo.id | 1056560 | |
riaa.ainfo.lastupdate | 2018-05-10 | |
dc.identifier.doi | http://dx.doi.org/10.1016/j.foodres.2016.03.021 | |
dc.contributor.institution | 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. | |
Aparece nas coleções: | Artigo em periódico indexado (CTAA)![]() ![]() |
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MassspectrometryscreeningofArabicacoffeeroastingAnontargetandnonvolatileapproachbyEASIMSandESIMSFRIv.98p.9679752016.pdf | 1.43 MB | Adobe PDF | ![]() Visualizar/Abrir |