High-resolution1H NMR investigation of coffee
1999; Wiley; Volume: 79; Issue: 6 Linguagem: Inglês
10.1002/(sici)1097-0010(19990501)79
ISSN1097-0010
AutoresMarco Bosco, Renato Toffanin, Dario de Palo, Luisa Zatti, Annalaura Segre,
Tópico(s)Food Chemistry and Fat Analysis
ResumoJournal of the Science of Food and AgricultureVolume 79, Issue 6 p. 869-878 Paper High-resolution 1H NMR investigation of coffee Marco Bosco, Corresponding Author Marco Bosco Poly-tech Scrl, Area Science Park, Padriciano 99, I-34012 Trieste, ItalyPoly-tech Scrl, Area Science Park, Padriciano 99, I-34012, Trieste, ItalySearch for more papers by this authorRenato Toffanin, Renato Toffanin Poly-tech Scrl, Area Science Park, Padriciano 99, I-34012 Trieste, ItalySearch for more papers by this authorDario de Palo, Dario de Palo Camera di Commercio, Trieste Laboratorio Chimico Merceologico CCIAA, Centro Studi Caffè, via S Nicolò 7, I-34121 Trieste, ItalySearch for more papers by this authorLuisa Zatti, Luisa Zatti Camera di Commercio, Trieste Laboratorio Chimico Merceologico CCIAA, Centro Studi Caffè, via S Nicolò 7, I-34121 Trieste, ItalySearch for more papers by this authorAnnalaura Segre, Annalaura Segre Istituto di Strutturistica Chimica, servizio NMR, CNR Area della Ricerca di Roma, Montelibretti, cp 10, via Salaria km 29.300, I-00016 Monterotondo Scalo, Rome, ItalySearch for more papers by this author Marco Bosco, Corresponding Author Marco Bosco Poly-tech Scrl, Area Science Park, Padriciano 99, I-34012 Trieste, ItalyPoly-tech Scrl, Area Science Park, Padriciano 99, I-34012, Trieste, ItalySearch for more papers by this authorRenato Toffanin, Renato Toffanin Poly-tech Scrl, Area Science Park, Padriciano 99, I-34012 Trieste, ItalySearch for more papers by this authorDario de Palo, Dario de Palo Camera di Commercio, Trieste Laboratorio Chimico Merceologico CCIAA, Centro Studi Caffè, via S Nicolò 7, I-34121 Trieste, ItalySearch for more papers by this authorLuisa Zatti, Luisa Zatti Camera di Commercio, Trieste Laboratorio Chimico Merceologico CCIAA, Centro Studi Caffè, via S Nicolò 7, I-34121 Trieste, ItalySearch for more papers by this authorAnnalaura Segre, Annalaura Segre Istituto di Strutturistica Chimica, servizio NMR, CNR Area della Ricerca di Roma, Montelibretti, cp 10, via Salaria km 29.300, I-00016 Monterotondo Scalo, Rome, ItalySearch for more papers by this author First published: 26 May 1999 https://doi.org/10.1002/(SICI)1097-0010(19990501)79:6 3.0.CO;2-6Citations: 53AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Recent successful applications of NMR spectroscopy and imaging in food science prompted the authors to use these new techniques for the analysis of espresso coffee. The target of this work was to identify an experimental procedure to obtain maximum information from high-resolution 1H spectra. Only the espresso coffee was considered as the true food, since it includes all aromatic substances responsible for the coffee aroma and taste. A big effort was made in order to select an easy, quick and non-degrading procedure to analyse the espresso cup content, preventing artificial or natural degradation effects with a particular care in the measurement of labile and volatile components. The procedure was tested on two arabica and one robusta samples; each sample was prepared with three roasting degrees to follow the chemical changes due to the roasting process. Moreover, one water extract was prepared also from ground green coffees. As a comparison, each coffee extract was prepared both with a standard 'espresso coffee machine' and with a 'mocha' as used in the domestic setting. Significant differences among the three samples were observed. Moreover, for all samples, as a function of the roasting degree, a clear trend in the chemical composition was observed. © 1999 Society of Chemical Industry Citing Literature Volume79, Issue61 May 1999Pages 869-878 RelatedInformation
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