Studies on coffee roasting process by means of nuclear magnetic resonance spectroscopy

A. Ciampa, G. Renzi, A. Taglienti, P. Sequi, M. Valentini

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

The chemical composition of coffee has been widely investigated, focusing the attention both on main components and trace compounds. Most of these studies have been performed by using liquid and gas chromatography, eventually combined with mass spectroscometry. These techniques, although straight and effective, are time demanding due to the sample pretreatments. Here, we propose high-resolution-magic-angle spinning nuclear magnetic resonance spectroscopy (HR-MAS NMR), a system capable of acquiring highly resolved NMR spectra of gel-like and suspension samples. This approach allowed us to determine the chemical composition of coarsely ground coffee beans of two varieties: Arabica and Robusta. Variation of the concentration of relevant species was monitored as a function of roasting temperature, from green beans to completely roasted. The HR-MAS NMR tool demonstrated to be very powerful for quick chemical composition determination, opening up possibilities for novel applications of this approach in food quality control.

Original languageEnglish
Pages (from-to)199-211
Number of pages13
JournalJournal of Food Quality
Volume33
Issue number2
DOIs
Publication statusPublished - Apr 2010

Fingerprint

Coffee
roasting
Nuclear magnetic resonance spectroscopy
nuclear magnetic resonance spectroscopy
Magic angle spinning
Magnetic Resonance Spectroscopy
chemical composition
spinning
Food Quality
Chemical analysis
Quality Control
Gas Chromatography
Suspensions
coffee beans
Gels
Liquid chromatography
green beans
Gas chromatography
food quality
liquid chromatography

ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality

Cite this

Studies on coffee roasting process by means of nuclear magnetic resonance spectroscopy. / Ciampa, A.; Renzi, G.; Taglienti, A.; Sequi, P.; Valentini, M.

In: Journal of Food Quality, Vol. 33, No. 2, 04.2010, p. 199-211.

Research output: Contribution to journalArticle

Ciampa, A. ; Renzi, G. ; Taglienti, A. ; Sequi, P. ; Valentini, M. / Studies on coffee roasting process by means of nuclear magnetic resonance spectroscopy. In: Journal of Food Quality. 2010 ; Vol. 33, No. 2. pp. 199-211.
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