Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/326984
Type: Congresso
Title: Mass Spectrometry Screening Of Arabica Coffee Roasting: A Non-target And Non-volatile Approach By Easi-ms And Esi-ms
Author: da Rosa
Jeane Santos; Freitas-Silva
Otniel; Costa Rouws
Janaina Ribeiro; da Silva Moreira
Iris Goncalves; Moreira Novaes
Fabio Junior; Azevedo
Debora de Almeida; Schwab
Nicolas; de Oliveira Godoy
Ronoel Luiz; Eberlin
Marcos Nogueira; de Rezende
Claudia Moraes
Abstract: 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. (C) 2016 Elsevier Ltd. All rights reserved.
Subject: Tryptamides
Fluorescence
Ambient Mass Spectrometry
Diacylglycerols
Triacylglycerols
High Resolution Mass Spectrometry
Roast Consistency
Editor: Elsevier Science BV
Amsterdam
Citation: Food Research International. Elsevier Science Bv, v. 89, p. 967 - 975, 2016.
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2016.03.021
Address: http://www.sciencedirect.com/science/article/pii/S0963996916300977
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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