1H NMR spectroscopy applied to identify chemical aging markers in green coffee (Coffea arabica L.)

被引：7

作者：

Borem, Flavio Meira ^{[1
]}

de Abreu, Giselle Figueiredo ^{[1
]}

Ferreira, Antonio Gilberto ^{[2
]}

Santos, Maiara da Silva ^{[2
]}

Alves, Thayana da Conceicao ^{[2
]}

de Carvalho Alves, Ana Paula ^{[1
]}

机构：

[1] Univ Fed Lavras, Dept Agr Engn, POB 3037, BR-37200900 Lavras, MG, Brazil

[2] Univ Fed Sao Carlos, Dept Chem, BR-13565905 Sao Carlos, SP, Brazil

来源：

FOOD CHEMISTRY | 2023年 / 405卷

关键词：

Nuclear magnetic resonance; Coffea arabica L; Storage; Sensory quality; Processing; NUCLEAR-MAGNETIC-RESONANCE; BIOCHEMICAL-COMPOSITION; RAMAN-SPECTROSCOPY; QUALITY-CONTROL; BEANS; FOOD; METABOLOMICS; H-1-NMR; DISCRIMINATION; TRIGONELLINE;

D O I：

10.1016/j.foodchem.2022.134667

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Nuclear magnetic resonance (NMR) was used to identify metabolic changes in green coffee beans stored in 3 different packages. Sensory and NMR analyses were performed at 0, 3, 6, 9, 12 and 18 months of storage. The decrease in the sensory quality of beverages by aging was more pronounced in the paper bags after 6 months of storage. High barrier bags and vacuum packs were able to maintain quality for 18 months of storage, regardless of the coffee processing method. The NMR technique allowed the differentiation of coffee packed in paper bags from the 3rd month of storage. These results indicate that it is possible to anticipate by up to 3 months the identification of changes that would otherwise only be noticed through sensory analysis after six months of storage. Choline and glycerophosphocholine are the main chemical compounds associated with the changes observed in the storage of green coffee in paper bags.

引用

页数：11

共 47 条

[41] Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee [J].

Tolessa, Kassaye ;

D'heer, Jolien ;

Duchateau, Luc ;

Boeckx, Pascal .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2017, 97 (09) :2849-2857

[42] Prediction of specialty coffee cup quality based on near infrared spectra of green coffee beans [J].

Tolessa, Kassaye ;

Rademaker, Michael ;

De Baets, Bernard ;

Boeckx, Pascal .

TALANTA, 2016, 150 :367-374

[43] Definition of food quality by NMR-based foodomics [J].

Trimigno, Alessia ;

Marincola, Flaminia Cesare ;

Dellarosa, Nicolo ;

Picone, Gianfranco ;

Laghi, Luca .

CURRENT OPINION IN FOOD SCIENCE, 2015, 4 :99-104

[44] 13C NMR-Based Metabolomics for the Classification of Green Coffee Beans According to Variety and Origin [J].

Wei, Feifei ;

Furihata, Kazuo ;

Koda, Masanori ;

Hu, Fangyu ;

Kato, Rieko ;

Miyakawa, Takuya ;

Tanokura, Masaru .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (40) :10118-10125

[45] Roasting Process of Coffee Beans as Studied by Nuclear Magnetic Resonance: Time Course of Changes in Composition [J].

Wei, Feifei ;

Furihata, Kazuo ;

Koda, Masanori ;

Hu, Fangyu ;

Miyakawa, Takuya ;

Tanokura, Masaru .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (04) :1005-1012

[46] Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method [J].

Worku, Mohammed ;

de Meulenaer, Bruno ;

Duchateau, Luc ;

Boeckx, Pascal .

FOOD RESEARCH INTERNATIONAL, 2018, 105 :278-285

[47] Using NMR to study changes in the characteristic constituents of stored rice [J].

Zheng, Huayan ;

Du, Xianfeng ;

Guo, Li ;

Hu, Jingwei ;

Xu, Yang ;

Zhao, Hao .

JOURNAL OF CEREAL SCIENCE, 2017, 75 :179-185

← 1 2 3 4 5 →