This study describes a non-separative Headspace-Solid-Phase-Microextraction-Mass-Spectrometry (HS-SPME-MS) approach, in view of its application to on-line monitoring of a roasting process. The system can quickly provide representative and diagnostic fingerprints of the volatile fraction of samples and, in combination with appropriate chemometric pattern-recognition and regression techniques, can successfully be applied to characterize, discriminate and/or correlate patterns with the roasting process. Eighty coffee samples of different varieties, geographical origins and blends were analyzed. The experimental HS-SPME-MS results show that the TIC fingerprint can be used to discriminate the degree of roasting; diagnostic ion abundance(s) or ratios were closely correlated with the roasting process; both could successfully be used as markers or Analytical Decision Makers, to monitor roasting processes on-line, and to define quality and safety of roasted coffee.

Non-separative headspace solid phase microextraction-mass spectrometry profile as a marker to monitor coffee roasting degree

LIBERTO, Erica;RUOSI, MANUELA ROSANNA;CORDERO, Chiara Emilia Irma;RUBIOLO, Patrizia;BICCHI, Carlo;SGORBINI, Barbara
2013

Abstract

This study describes a non-separative Headspace-Solid-Phase-Microextraction-Mass-Spectrometry (HS-SPME-MS) approach, in view of its application to on-line monitoring of a roasting process. The system can quickly provide representative and diagnostic fingerprints of the volatile fraction of samples and, in combination with appropriate chemometric pattern-recognition and regression techniques, can successfully be applied to characterize, discriminate and/or correlate patterns with the roasting process. Eighty coffee samples of different varieties, geographical origins and blends were analyzed. The experimental HS-SPME-MS results show that the TIC fingerprint can be used to discriminate the degree of roasting; diagnostic ion abundance(s) or ratios were closely correlated with the roasting process; both could successfully be used as markers or Analytical Decision Makers, to monitor roasting processes on-line, and to define quality and safety of roasted coffee.
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http://dx.doi.org/10.1021/jf303067q
HS-SPME-MS, MS-EN, coffee, aroma quality and safety, technological process, roasting indices, on-line monitoring
Erica Liberto*; Manuela R. Ruosi; Chiara Cordero; Patrizia Rubiolo; Carlo Bicchi; Barbara Sgorbini
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/122256
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