期刊
FOOD CHEMISTRY
卷 248, 期 -, 页码 52-60出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.12.034
关键词
NMR; Spectroscopy; Low-field; Coffee; Adulteration; Species; Arabica; Robusta; Authentication
资金
- Institute of Food Research BBSRC Core Strategic Grant fund [BBS/E/F/00042674]
High-field and low-field proton NMR spectroscopy were used to analyse lipophilic extracts from ground roast coffees. Using a sample preparation method that produced concentrated extracts, a small marker peak at 3.16 ppm was observed in 30 Arabica coffees of assured origin. This signal has previously been believed absent from Arabicas, and has been used as a marker for detecting adulteration with robusta. Via 2D 600 MHz NMR and LC-MS, 16-O-methylcafestol and 16-O-methylkahweol were detected for the first time in Arabica roast coffee and shown to be responsible for the marker peak. Using low-field NMR, robusta in Arabica could be detected at levels of the order of 1-2% w/w. A surveillance study of retail purchased 100% Arabica coffees found that 6 out of 60 samples displayed the 3.16 ppm marker signal to a degree commensurate with adulteration at levels of 3-30% w/w.
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