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首页> 外文期刊>Journal of the Brazilian Chemical Society >Evaluation of the Metabolic Profile of Arabica Coffee via NMR in Relation to the Time and Temperature of the Roasting Procedure
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Evaluation of the Metabolic Profile of Arabica Coffee via NMR in Relation to the Time and Temperature of the Roasting Procedure

机译:通过NMR与焙烧过程的时间和温度相比评价阿拉伯咖啡的代谢谱

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Coffee is one of the most popular and consumed products in the world, with high nutritional value and economic importance. However, some factors can change the organoleptic properties of a coffee species, without causing significant damage such as loss of important components. The present study evaluated the chemical profile, via nuclear magnetic resonance (NMR), of the main biological properties and substances of the drink, verifying similarities in the composition of different types of arabica coffee made in different conditions, such as the roasting time and temperature. The main components were identified, using information from the literature and a database, and compared with the experimental data of 1D and 2D 1 H NMR. The spectral data were analyzed and grouped via principal component analysis (PCA) using the Bruker Amix 3.9.14 software . 1 H NMR was able to monitor the roasting process and qualify the intact bean and chemical profile of the coffee according to the roasting conditions. Due to the importance of the monitored components, the coffee species analyzed can be identified, along with the appearance of unwanted or adulterating compounds that are normally added to the product to reduce the cost of commercialization.
机译:咖啡是世界上最受欢迎和消耗的产品之一,具有高营养价值和经济意义。然而,一些因素可以改变咖啡物种的感官特性,而不会导致诸如重要组成部分的损失的显着损害。本研究通过核磁共振(NMR)评估了化学型材,通过核磁共振(NMR),主要的生物学性质和物质,验证在不同条件下制造的不同类型阿拉伯咖啡的组成中的相似性,例如焙烧时间和温度。使用来自文献和数据库的信息来识别主要组分,并与1D和2D 1 H NMR的实验数据进行比较。通过使用Bruker Amix 3.9.14软件通过主成分分析(PCA)分析和分组光谱数据。 1 H NMR能够根据焙烧条件监测烘焙过程,并限定咖啡的完整豆类和化学型材。由于所监测组分的重要性,可以鉴定分析的咖啡物种,以及通常添加到产品中的不需要或掺假化合物的外观,以降低商业化成本。

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