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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR; crezende@iq.ufrj.brpt_BR
dc.titleMass Spectrometry Screening Of Arabica Coffee Roasting: A Non-target And Non-volatile Approach By Easi-ms And Esi-msen
dc.contributor.authorda Rosapt_BR
dc.contributor.authorJeane Santos; Freitas-Silvapt_BR
dc.contributor.authorOtniel; Costa Rouwspt_BR
dc.contributor.authorJanaina Ribeiro; da Silva Moreirapt_BR
dc.contributor.authorIris Goncalves; Moreira Novaespt_BR
dc.contributor.authorFabio Junior; Azevedopt_BR
dc.contributor.authorDebora de Almeida; Schwabpt_BR
dc.contributor.authorNicolas; de Oliveira Godoypt_BR
dc.contributor.authorRonoel Luiz; Eberlinpt_BR
dc.contributor.authorMarcos Nogueira; de Rezendept_BR
dc.contributor.authorClaudia Moraespt_BR
unicamp.authorEberlin, Marcos Nogueira] Univ Campinas UNICAMP, ThoMSon Mass Spectrometry Lab, Inst Chem, Rua Josue de Castro 126,Cidade Univ, Campinas, SP, Brazilpt_BR[da Rosa, Jeane Santospt_BR, Otnielpt_BR Oliveira Godoy, Ronoel Luiz] Embrapa Food Technol, Ave Amer, BR-29501 Rio De Janeiro, RJ, Brazilpt_BR[da Rosa, Jeane Santospt_BR Silva Moreira, Iris Goncalvespt_BR Novaes, Fabio Juniorpt_BR, Debora de Almeidapt_BR Rezende, Claudia Moraes] Univ Fed Rio de Janeiro, Inst Chem, Ave Athos Silveira Ramos, BR-149 Rio De Janeiro, RJ, Brazilpt_BR[Costa Rouws, Janaina Ribeiro] Embrapa Agrobiol, Ecol, KM7, BR-465 Seropedica, RJ, Brazilpt_BR[Schwab, Nicolaspt_BR
dc.subjectAmbient Mass Spectrometryen
dc.subjectHigh Resolution Mass Spectrometryen
dc.subjectRoast Consistencyen
dc.description.abstractCoffee 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.en
dc.relation.ispartofFood Research Internationalpt_BR
dc.publisherElsevier Science BVpt_BR
dc.identifier.citationFood Research International. Elsevier Science Bv, v. 89, p. 967 - 975, 2016.pt_BR
dc.description.issuenumberpart 2pt_BR
dc.description.provenanceMade available in DSpace on 2017-11-13T13:13:02Z (GMT). No. of bitstreams: 1 000388781400010.pdf: 1467705 bytes, checksum: 1cc73cb71df72b94047f43fa9f7ebbae (MD5) Previous issue date: 2016en
dc.description.conferencenome3rd International Congress on Cocoa, Coffee and Tea (CoCoTea)pt_BR
dc.description.conferencedateJUN 22-24, 2015pt_BR
dc.description.conferencelocationUniv Aveiro Campus, Aveiro, PORTUGALpt_BR
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