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Food Science and Biotechnology

, Volume 27, Issue 1, pp 19–26 | Cite as

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

  • Aline Theodoro Toci
  • Marcos Vinícius de Moura Ribeiro
  • Paulo Roberto Aparecido Bueno de Toledo
  • Nivaldo Boralle
  • Helena Redigolo Pezza
  • Leonardo Pezza
Article

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 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.

Keywords

Coffee Authenticity Traceability Fingerprint Discriminant analysis NMR 

Notes

Acknowledgements

The authors thank the Brazilian National Research Council (CNPq) and the Coordination for the Improvement of Higher Level Personnel (CAPES) for financial support.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V. 2017

Authors and Affiliations

  • Aline Theodoro Toci
    • 1
  • Marcos Vinícius de Moura Ribeiro
    • 2
  • Paulo Roberto Aparecido Bueno de Toledo
    • 2
  • Nivaldo Boralle
    • 2
  • Helena Redigolo Pezza
    • 2
  • Leonardo Pezza
    • 2
  1. 1.Federal University of Latin American Integration (UNILA)Foz do IguaçúBrazil
  2. 2.Chemistry InstituteUNESP-Universidade Estadual Paulista “Júliode Mesquita Filho”AraraquaraBrazil

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