Fingerprint and authenticity roasted coffees by 1H-NMR: the Brazilian coffee case

Abstract

With globalization, it has become necessary to adopt policies to regulate the coffee market, addressing problems including the authenticity and traceability of products. It is therefore important to establish methodologies that can help to safeguard the interests of producer countries and add value to products. For this purpose, the use of NMR combined with multivariate statistical procedures can be an attractive option. The aim of this study was to develop a fast and effective technique, using H NMR coupled with multivariate statistics, to create a fingerprint of roasted coffees, distinguishing them according to the main Brazilian producer regions. Several compounds suitable for differentiating roasted coffees were identified in the fingerprint. Discriminant analysis revealed good distinction among the samples. The compounds catechol, trigonelline, caffeine, and-methylpyridine were most important for the differentiation. The findings should assist coffee-producing countries in adopting measures to protect their markets and to add value to coffee products.

Food authentication in real life: How to link nontargeted approaches with routine analytics?

“…Nevertheless, Gallo et al could recently show that on devices with different magnetic field strengths it is possible to obtain comparable data and that especially the operator has a significant influence on the quality of the data [114]. In addition to the above mentioned NMR applications for fruit juice and wine, there are many other examples for the authentication of food such as hazelnuts [115], coffee [116][117][118][119], honey [120][121][122], meat [123,124], or milk [125] and dairy products [126]. The various issue range from the proof of geographical origin [115], the identification of varieties [127], the year of cultivation [128] to technological processes and quality assessments [116].…”

Integrated 1H NMR fingerprint with NIR spectroscopy, sensory properties, and quality parameters in a multi-block data analysis using ComDim to evaluate coffee blends

“…First, the 1 H NMR data were analyzed visually to identify differences between the spectra of the four coffee blends and to identify their metabolites. The identification of metabolites in 1 H NMR fingerprints was based on the chemical shifts, coupling constants, and comparison with data from the available literature on coffee (Toci et al, 2018;Wei, Furihata, Miyakawa, & Tanokura, 2014).…”

“…Currently, the demand of the modern industry has propagated several claims and arguments to develop fast, simple, robust, and ecofriendly analytical methods with industrial application in the coffee market (Assis et al, 2019;Baqueta et al, 2020Baqueta et al, , 2019Barbin, Felicio, Sun, Nixdorf, & Hirooka, 2014;Correia et al, 2018;Craig et al, 2018;dos Santos, Alvarenga, & Boffo, 2020;Milani, Rossini, Catelani, Pezza, Toci, & Pezza, 2020). These solutions include instrumental techniques such as proton Nuclear Magnetic Resonance ( 1 H NMR) spectroscopy and Near-Infrared (NIR) spectroscopy (including portable and bench-top NIR equipment), which have achieved popularity for solving problems related to the coffee analytical evaluation (Barbin et al, 2014;Consonni, Polla, & Cagliani, 2018;Correia et al, 2018;Monteiro et al, 2018;Toci et al, 2018). 1 H NMR and NIR spectroscopy are complementary techniques, where 1 H NMR provides metabolite fingerprints and complements the molecular information obtained with NIR spectroscopy.…”

The potentiality of NMR‐based metabolomics in food science and food authentication assessment

“…By using PCA analysis, five out of 31 commercial samples investigated resulted frauded with the above adulterants, confirming the procedure to be highly effective for the identification and quantification of the main types of adulterants in roasted coffee. Recently, Toci et al investigated the authenticity of different Brazilian roasted coffee in terms of geographical origin. Samples preparation and NMR data acquisition were performed as previously reported by the same authors .…”