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Perfil volátil do Coffea arabica e Coffea canephora var. Conilon por SHS-GC-MS e quimiometria

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dc.contributor.author Lyrio, Marcos Valério Vieira
dc.contributor.author Cunha, Pedro Henrique Pereira da
dc.contributor.author Debona, Danieli Grancieri
dc.contributor.author Agnoletti, Bárbara Zani
dc.contributor.author Frinhani, Roberta Quintino
dc.contributor.author Oliveira, Emanuele Catarina da Silva
dc.contributor.author Filgueiras, Paulo Roberto
dc.contributor.author Pereira, Lucas Louzada
dc.contributor.author Castro, Eustáquio Vinicius Ribeiro de
dc.date.accessioned 2024-09-27T22:45:39Z
dc.date.available 2024-09-27T22:45:39Z
dc.date.issued 2023-11-20
dc.identifier.citation LYRIO, M. V. V. et al. Perfil volátil do Coffea arabica e Coffea canephora var. Conilon por SHS-GC-MS e quimiometria. Química Nova, São Paulo, v. 47, n. 5, e-20230130, 20 nov. 2023. pt_BR
dc.identifier.issn 1678-7064
dc.identifier.uri https://doi.org/10.21577/0100-4042.20230130 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/14646
dc.description.abstract The volatile composition of coffee exerts a substantial influence on its quality, as it defines the characteristics of the beverage. However, these compounds are influenced by factors within the coffee production chain, such as botanical origin, geography, processing methods, and roasting. Consequently, the identification of such compounds becomes a vital tool for characterizing coffees to these factors. In this context, gas chromatography with headspace extraction is widely used for aroma analysis, providing a composition closer to consumer perception. Headspace extraction offers speed, simplicity, minimal sample preparation, and no need for solvents. In this study, static headspace extraction (SHS) coupled with gas chromatography-mass spectrometry (SHS-GC-MS) was employed to establish the chemical profile of volatile compounds in Coffea arabica and Coffea canephora var. conilon and determine discriminants between the species. A total of 97 compounds, belonging to 17 chemical classes, were identified. The chemometric analysis highlighted furans, phenols, and carboxylic acids as key differentiating classes. Notably, furfuryl alcohol, acetic acid, 4-vinylguaiacol, N-acetyl-4(H)-pyridine, and N-furfurylpyrrole emerged as crucial volatile compounds. The variable selection using Fisher weight applied directly in the chromatograms, produced models consistent with relative area data, with furfuryl alcohol and 4-vinylguaiacol regions being particularly influential in differentiation. pt_BR
dc.format pdf pt_BR
dc.language.iso pt_BR pt_BR
dc.publisher Sociedade Brasileira de Química pt_BR
dc.relation.ispartofseries Química Nova;v. 47, n. 5, p. e-20230130, 2024;
dc.rights Open Access pt_BR
dc.subject Static headspace pt_BR
dc.subject Coffee quality pt_BR
dc.subject Variable selection pt_BR
dc.subject PCA pt_BR
dc.subject Gas chromatography pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Perfil volátil do Coffea arabica e Coffea canephora var. Conilon por SHS-GC-MS e quimiometria pt_BR
dc.title Volatile profile of Coffea arabica and Coffea canephora var. Conilon by SHS-GC-MS and chemometrics pt_BR
dc.type Artigo pt_BR

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