Chemical characterisation of non-defective and defective green arabica and robusta coffees by electrospray ionization-mass spectrometry (ESI-MS)

The coffee roasted in Brazil is considered to be of low quality, due to the presence of defective coffee beans that depreciate the beverage quality. These beans, although being separated from the non-defective ones prior to roasting, are still commercialized in the coffee trading market. Thus, it wa...

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Bibliographic Details
Published in:Food chemistry 2008-11, Vol.111 (2), p.490-497
Main Authors: Mendonça, Juliana C.F., Franca, Adriana S., Oliveira, Leandro S., Nunes, Marcella
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chemometrics
Coffea arabica
Coffea canephora
Coffee
coffee beans
Coffee, tea and other stimulative beverage industries
Defective beans
electrospray ionization-mass spectrometry
Fingerprinting
food analysis
food composition
Food industries
food quality
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
ionization
mass spectrometry
product defects
roasting
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Summary:The coffee roasted in Brazil is considered to be of low quality, due to the presence of defective coffee beans that depreciate the beverage quality. These beans, although being separated from the non-defective ones prior to roasting, are still commercialized in the coffee trading market. Thus, it was the aim of this work to verify the feasibility of employing ESI-MS to identify chemical characteristics that will allow the discrimination of Arabica and Robusta species and also of defective and non-defective coffees. Aqueous extracts of green (raw) defective and non-defective coffee beans were analyzed by direct infusion electrospray ionization mass spectrometry (ESI-MS) and this technique provided characteristic fingerprinting mass spectra that not only allowed for discrimination of species but also between defective and non-defective coffee beans. ESI-MS profiles in the positive mode (ESI(+)-MS) provided separation between defective and non-defective coffees within a given species, whereas ESI-MS profiles in the negative mode (ESI(−)-MS) provided separation between Arabica and Robusta coffees.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.03.080