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|Research center of Embrapa/Collection:||Embrapa Agroindústria de Alimentos - Artigo em periódico indexado (ALICE)|
|Type of Material:||Artigo em periódico indexado (ALICE)|
|Authors:||ROSA, J. S. da|
ROUWS, J. R. C.
MOREIRA, I. G. da S.
NOVAES, F. J. M.
AZEVEDO, D. de A.
GODOY, R. L. de O.
EBERLIN, M. N.
REZENDE, C. M. de
|Additional Information:||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.|
|Title:||Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS.|
|Publisher:||Food Research International [online], v. 89, part 2, p. 967-975, nov. 2016.|
Espectrometria de massa
|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.|
Tecnologia de Alimento
|Appears in Collections:||Artigo em periódico indexado (CTAA)|
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