Evaluation of the metabolic profile of arabica coffee via nmr in relation to the time and temperature of the roasting procedure
Nenhuma Miniatura disponível
Data
2021
Título da Revista
ISSN da Revista
Título de Volume
Editor
Resumo
Coffee is one of the most popular and consumed products in the world, with high nutritional
value and economic importance. However, some factors can change the organoleptic properties
of a coffee species, without causing significant damage such as loss of important components.
The present study evaluated the chemical profile, via nuclear magnetic resonance (NMR), of the
main biological properties and substances of the drink, verifying similarities in the composition
of different types of arabica coffee made in different conditions, such as the roasting time and
temperature. The main components were identified, using information from the literature and a
database, and compared with the experimental data of 1D and 2D ¹H NMR. The spectral data
were analyzed and grouped via principal component analysis (PCA) using the Bruker Amix
3.9.14 software. ¹H NMR was able to monitor the roasting process and qualify the intact bean and
chemical profile of the coffee according to the roasting conditions. Due to the importance of the
monitored components, the coffee species analyzed can be identified, along with the appearance
of unwanted or adulterating compounds that are normally added to the product to reduce the cost
of commercialization.
Descrição
Palavras-chave
Coffea arabica, NMR, Temperature, Roasting time, PCA
Citação
ALVES, Roger P. et al. Evaluation of the metabolic profile of arabica coffee via nmr in relation to the time and temperature of the roasting procedure. Journal of the Brazilian Chemical Society, Campinas, v. 32, n. 1, p. 123-136, 2021. DOI: 10.21577/0103-5053.20200162. Disponível em: https://jbcs.sbq.org.br/default.asp?ed=307. Acesso em: 16 fev. 2024.