Evaluation of the Metabolic Profile of Arabica Coffee via NMR in Relation to the Time and Temperature of the Roasting Procedure

Alves, Rauander Douglas Ferreira Barros; Filho, Nelson Roberto Antoniosi; Lião, Luciano M.; Flores, Igor S.

doi:10.21577/0103-5053.20200162

Cited by 2 publications

(2 citation statements)

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“…Te integration and spectral deconvolution helped quantitative analysis. Alves et al [53] evaluated cofee with diferent roasted times and temperatures by NMR. Tey completed the discrimination of different cofee varieties.…”

Section: Nuclear Magnetic Resonance (Nmr)mentioning

confidence: 99%

Recent Research Advancements of Coffee Quality Detection: Targeted Analyses vs. Nontargeted Fingerprinting and Related Issues

Chen

Gao

2023

Journal of Food Quality

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Coffee is an important commercial product that arose various quality issues. Different techniques have been applied to detect coffee quality. This review focused on the recent updates in the detection methods of coffee from a targeted versus nontargeted perspective. This review introduced case studies of the current research progresses on targeted and nontargeted detection approaches. Their merits and demerits were evaluated as an analysis of coffee quality. The targeted approach, including liquid chromatography (LC), gas chromatography (GC), thin-layer chromatography (TLC), and capillary electrophoresis (CE), evaluates the quality of coffee by specific markers, whereas the nontargeted approach tests whether the sample is abnormal, without prior knowledge of what caused the abnormality, usually coupled with chemometrics. The nontargeted techniques commonly involve LC, GC, nuclear magnetic resonance (NMR), infrared spectroscopy (IR), ultraviolet-visible spectroscopy (UV-Vis), laser-induced breakdown spectroscopy (LIBS), and mass spectrometry (MS). This work may provide guidance for resolving most aspects of the quality problems in coffee, such as adulterant detection, species identification, and geographical origin discrimination.

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Section: Nuclear Magnetic Resonance (Nmr)mentioning

confidence: 99%

Recent Research Advancements of Coffee Quality Detection: Targeted Analyses vs. Nontargeted Fingerprinting and Related Issues

Chen

Gao

2023

Journal of Food Quality

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“…To improve the quality of roasted coffee and minimize heat-induced contaminants, analytical methods for monitoring the roasting process are useful in addition to cupping. Several studies described analytical methods for monitoring the roasting process, including near-infrared spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, color analysis, high-performance liquid chromatography with a diode array detector (HPLC-DAD) and gas chromatography-mass spectrometry (GC-MS) [3,5,7,[16][17][18][19][20][21][22][23][24]. However, the monitoring of the roasting process is mainly done when using a drum roaster.…”

Section: Introductionmentioning

confidence: 99%

Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy

Gottstein,

Krumbügel,

Kuballa

et al. 2023

Beverages

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The roasting process is an important step in coffee production, leading to important physical and chemical changes that are responsible for the sensory quality of a coffee beverage. Besides the commonly used drum roasters, a newly developed infrared roaster can be used to roast green coffee beans. In this study, 1H nuclear magnetic resonance (NMR) spectroscopy was used to analyze the fat and aqueous extracts of coffee beans roasted to different degrees of roasting using a professional drum roaster, a hot air fluidized bed sample roaster and an infrared roaster. Caffeine-containing and decaffeinated Coffea arabica coffee samples were used to monitor the roasting process in the different roasters. Compared with the drum-roasted coffee sample, the formation and degradation of NMR-detectable components in the coffee sample roasted with the infrared roaster and the hot air roaster were time-dependent. In the decaffeinated coffee sample, compounds such as kahweol, caffeoylquinic acid and trigonelline were found to occur at lower levels. The formation and degradation of the NMR-detectable compounds in the decaffeinated coffee sample also occurred with a time lag or to a lesser extent than in the caffeine-containing coffee sample.

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Evaluation of the Metabolic Profile of Arabica Coffee via NMR in Relation to the Time and Temperature of the Roasting Procedure

Cited by 2 publications

References 0 publications

Recent Research Advancements of Coffee Quality Detection: Targeted Analyses vs. Nontargeted Fingerprinting and Related Issues

Recent Research Advancements of Coffee Quality Detection: Targeted Analyses vs. Nontargeted Fingerprinting and Related Issues

Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy

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