Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS
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- 作者：Jeane Santos da Rosaa ; b ; jeane.rosa@embrapa.br" class="auth_mail" title="E-mail the corresponding author ; Otniel Freitas-Silvaa ; Janaina Ribeiro Costa Rouwsc ; Iris Gonç ; alves da Silva Moreirab ; Fabio Junior Moreira Novaesb ; Dé ; bora de Almeida Azevedob ; Nicolas Schwabd ; Ronoel Luiz de Oliveira Godoya ; Marcos Nogueira Eberlind ; Claudia Moraes de Rezendeb ; crezende@iq.ufrj.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Tryptamides ; Fluorescence ; Ambient mass spectrometry ; Diacylglycerols ; Triacylglycerols ; High resolution mass spectrometry ; Roast consistency
- 刊名：Food Research International
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：89
- 期：part_P2
- 页码：967-975
- 全文大小：1433 K
文摘
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Ambient ionization mass spectrometry was used for surface chemical analysis in coffee.
Gradient roasting was performed combining MS via quadrupole and time of flight analyzers.
Di- and triacylglicerols were observed as chemical markers for the most dark roasts
N-alkanoyltryptamides were found as chemical markers for the light roast.