Fraud investigation in commercial coffee by chromatography.

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dc.contributorVíctor de Carvalho Martins, UFRJ
dc.contributorRONOEL LUIZ DE OLIVEIRA GODOY, CTAA
dc.contributorAna Cristina Miranda Senna Gouvêa, CTAA
dc.contributorMANUELA CRISTINA P DE A SANTIAGO, CTAA
dc.contributorRENATA GALHARDO BORGUINI, CTAA
dc.contributorElaine Cristina de Oliveira Braga, UFRJ
dc.contributorSIDNEY PACHECO, CTAA
dc.contributorLUZIMAR DA SILVA DE M DO NASCIMENTO, CTAA.
dc.creatorMARTINS, V. de C.
dc.creatorGODOY, R. L. de O.
dc.creatorGOVÊA, A. C. M. S.
dc.creatorSANTIAGO, M. C. P. de A.
dc.creatorBORGUINI, R. G.
dc.creatorBRAGA, E. C. de O.
dc.creatorPACHECO, S.
dc.creatorNASCIMENTO, L. da S. de M. do
dc.date2018-06-26T01:03:12Z
dc.date2018-06-26T01:03:12Z
dc.date2018-06-25
dc.date2018
dc.date2019-02-06T11:11:11Z
dc.date.accessioned2026-06-30T23:09:55Z
dc.descriptionCoffee is currently the second largest commodity on the world market today, and there is great concern about the quality of the beans exported from producer countries to Europe and USA. Practices such as using blends of different species and adding low-cost raw materials, such as chicory, corn, and soybean, impair the sensory and functional characteristics of the drink made from roasted and ground coffee beans. There is a need to adopt more efficient analytical methods than the microscopy technique currently used. The first chromatographic method used to determine fraud was reported in 1958. This method used paper chromatography to differentiate between coffee and chicory based on the free reducing sugars. As of the 1980s, different methods involving high-performance liquid chromatography and gas chromatography were developed in order to demonstrate geographic authenticity, distinction between species, occurrence of adulteration, and the presence of defective beans by determining the monosaccharides, oligosaccharides, tocopherols, fatty acids, volatiles, diterpenes, sterols, and phenolic substances, among others. As far as the authors know, there are no papers published in the literature that have compiled such an extensive set of information about these chromatographic methods as here. Over the last 2 years, there has been a trend to develop analytical methods for ultra-performance liquid chromatography coupled with tandem mass spectrometry to confirm fraud in coffee, due to high sensitivity and selectivity.
dc.descriptionReview.
dc.identifierFood Quality and Safety, Oxford, v. 20, p 1-13, 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1092721
dc.identifierhttps://doi.org/10.1093/fqsafe/fyy017
dc.identifier.urihttp://hdl.handle.net/123456789/375562
dc.languageeng
dc.rightsopenAccess
dc.subjectCafé
dc.subjectGrão
dc.subjectCarboidrato
dc.subjectCromatografia
dc.subjectMétodo de Análise
dc.subjectCromatografia Gasosa
dc.subjectAdulteração
dc.subjectCoffee (beverage)
dc.subjectCarbohydrates
dc.subjectVolatile compounds
dc.subjectCoffee beans
dc.subjectAnalytical methods
dc.subjectUltra-performance liquid chromatography
dc.subjectGas chromatography-mass spectrometry
dc.subjectAdulterated products
dc.titleFraud investigation in commercial coffee by chromatography.
dc.typeArtigo de periódico

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Embrapa Agroindústria de Alimentos (CTAA)