Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 19-26
Fingerprint and authenticity roasted coffees by 1H-NMR: the Brazilian coffee case
Aline Theodoro Toci1, Marcos Vinícius de Moura Ribeiro2, Paulo Roberto Aparecido Bueno de Toledo2, Nivaldo Boralle2, Helena Redigolo Pezza2, Leonardo Pezza2
1Federal University of Latin American Integration (UNILA), Av. Tancredo Neves, 6731 – Bloco 6, Foz do Iguaçú, PR 85867-970, Brazil, 2Chemistry Institute, UNESP-Universidade Estadual Paulista ‘‘Júliode Mesquita Filho’’, Araraquara, SP 14800-060, Brazil
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 1H 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 n-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.
Coffee, Authenticity, Traceability, Fingerprint, Discriminant analysis, NMR
Food Science and Biotechnology 2018 ; 27(1): 19-26