Authenticity of roasted coffee using¹H NMR spectroscopy

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• 作者：Marcos Viní ; cius de Moura Ribeiro^a ; Nivaldo Boralle^a ; Helena Redigolo Pezza^a ; Leonardo Pezza^a ; Aline Theodoro Toci^b ; ^{aline.toci@unila.edu.br} ; ^{alinettoci@iq.unesp.br}
• 关键词：Adulteration ; Authenticity ; Roasted coffee ; Coffee quality ; Control quality ; 1H NMR ; Food analysis ; Food composition
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：57
• 期：Complete
• 页码：24-30
• 全文大小：1674 K
• 卷排序：57

文摘

A fast and effective technique using 1H NMR was proposed for coffee adulterants. Proposed tools are reliable for the identification of many types of coffee adulterants. The technique presents great quantitative viability. Findings should assist producing countries in adopting measures to protect their markets.