Using volatile compounds for the identification of coffee adulterants: marker compounds and non-targeted analysis-Reference-Cited by-同舟云学术

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Using volatile compounds for the identification of coffee adulterants: marker compounds and non-targeted analysis

Published:2024-05-14 Issue:10 Volume:250 Page:2639-2649
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

de Souza João Carlos,de Carvalho Couto Cinthia,Mamede Alexandra Mara Goulart Nunes,Valderrama Patrícia,Toci Aline Theodoro,Freitas-Silva Otniel

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00217-024-04563-3.pdf

Reference27 articles.

1. Toci AT, Farah A, Pezza HR, Pezza L (2016) Coffee adulteration: more than two decades of research. Crit Rev Anal Chem 46:83–92. https://doi.org/10.1080/10408347.2014.966185

2. Ribeiro MVM, Boralle N, Pezza HR, Pezza L, Toci AT (2017) Authenticity of roasted coffee using 1HNMR spectroscopy. J Food Compos Anal 57:24–30. https://doi.org/10.1016/j.jfca.2016.12.004

3. Bandeira RDCC, Toci AT, Trugo LC, Farah A (2009) Volatile composition of intrinsic defective coffee beans by GC/MS-headspace. Quím Nova 32:309–314. https://doi.org/10.1590/S0100-40422009000200008

4. Oliveira RC, Oliveira LS, Franca AS, Augusti R (2009) Evaluation of the potential of SPME-GC-MS and chemometrics to detect adulteration of ground roasted coffee with roasted barley. J Food Compos Anal 22:257–261. https://doi.org/10.1016/j.jfca.2008.10.015

5. Toci AT, Farah A (2008) Volatile compounds as potential defective coffee beans’ markers. Food Chem 108:1133–1141. https://doi.org/10.1016/j.foodchem.2007.11.064

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