Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS

Autores
Yener, Sine; Romano, Andrea; Cappellin, Luca; Granitto, Pablo Miguel; Aprea, Eugenio; Navarini, Luciano; Märk, Tilmann D.; Gasperi, Flavia; Biasioli, Franco
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The headspace of six roasted Coffea arabica coffees, both brew and powder, of different geographical origin (Brazil, Ethiopia, Guatemala, Costa Rica, Colombia, and India) was analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry. For the first time, in the case of coffee, a Switching Reagent Ion System has been used to produce different ionisation agents: H3O+, NO+ and O2+. Significant differences were found among volatile concentrations for the different origins both for powders and brews, in particular high concentrations of terpenes for Ethiopia, sulphur compounds for Colombia and thiazoles for Brazil and India. Effective classification models have been set for the different ionization modes and data fusion of data obtained by different reagent ions further reduced the classification errors.
Fil: Yener, Sine. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia. Leopold-Franzens Universität Innsbruck. Insitute für Ionenphysik und Angewandte Physik; Austria
Fil: Romano, Andrea. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia
Fil: Cappellin, Luca. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia
Fil: Granitto, Pablo Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro Internacional Franco Argentino de Ciencias de la Información y Sistemas; Argentina
Fil: Aprea, Eugenio. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia
Fil: Navarini, Luciano. Illycaffè S.p.a; Italia
Fil: Märk, Tilmann D.. Leopold-Franzens Universität Innsbruck. Insitute für Ionenphysik und Angewandte Physik; Austria
Fil: Gasperi, Flavia. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia
Fil: Biasioli, Franco. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia
Materia
Geographic Origin
Volatile Compounds
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/4811
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MSYener, SineRomano, AndreaCappellin, LucaGranitto, Pablo MiguelAprea, EugenioNavarini, LucianoMärk, Tilmann D.Gasperi, FlaviaBiasioli, FrancoGeographic OriginVolatile Compoundshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The headspace of six roasted Coffea arabica coffees, both brew and powder, of different geographical origin (Brazil, Ethiopia, Guatemala, Costa Rica, Colombia, and India) was analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry. For the first time, in the case of coffee, a Switching Reagent Ion System has been used to produce different ionisation agents: H3O+, NO+ and O2+. Significant differences were found among volatile concentrations for the different origins both for powders and brews, in particular high concentrations of terpenes for Ethiopia, sulphur compounds for Colombia and thiazoles for Brazil and India. Effective classification models have been set for the different ionization modes and data fusion of data obtained by different reagent ions further reduced the classification errors.Fil: Yener, Sine. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia. Leopold-Franzens Universität Innsbruck. Insitute für Ionenphysik und Angewandte Physik; AustriaFil: Romano, Andrea. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; ItaliaFil: Cappellin, Luca. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; ItaliaFil: Granitto, Pablo Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro Internacional Franco Argentino de Ciencias de la Información y Sistemas; ArgentinaFil: Aprea, Eugenio. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; ItaliaFil: Navarini, Luciano. Illycaffè S.p.a; ItaliaFil: Märk, Tilmann D.. Leopold-Franzens Universität Innsbruck. Insitute für Ionenphysik und Angewandte Physik; AustriaFil: Gasperi, Flavia. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; ItaliaFil: Biasioli, Franco. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; ItaliaElsevier2015-01-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/4811Yener, Sine; Romano, Andrea; Cappellin, Luca; Granitto, Pablo Miguel; Aprea, Eugenio; et al.; Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS; Elsevier; Food Research International; 69; 02-1-2015; 235-2430963-9969enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996914008357info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2014.12.046info:eu-repo/semantics/altIdentifier/issn/0963-9969info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:24:10Zoai:ri.conicet.gov.ar:11336/4811instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:24:10.354CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS
title Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS
spellingShingle Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS
Yener, Sine
Geographic Origin
Volatile Compounds
title_short Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS
title_full Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS
title_fullStr Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS
title_full_unstemmed Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS
title_sort Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS
dc.creator.none.fl_str_mv Yener, Sine
Romano, Andrea
Cappellin, Luca
Granitto, Pablo Miguel
Aprea, Eugenio
Navarini, Luciano
Märk, Tilmann D.
Gasperi, Flavia
Biasioli, Franco
author Yener, Sine
author_facet Yener, Sine
Romano, Andrea
Cappellin, Luca
Granitto, Pablo Miguel
Aprea, Eugenio
Navarini, Luciano
Märk, Tilmann D.
Gasperi, Flavia
Biasioli, Franco
author_role author
author2 Romano, Andrea
Cappellin, Luca
Granitto, Pablo Miguel
Aprea, Eugenio
Navarini, Luciano
Märk, Tilmann D.
Gasperi, Flavia
Biasioli, Franco
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Geographic Origin
Volatile Compounds
topic Geographic Origin
Volatile Compounds
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The headspace of six roasted Coffea arabica coffees, both brew and powder, of different geographical origin (Brazil, Ethiopia, Guatemala, Costa Rica, Colombia, and India) was analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry. For the first time, in the case of coffee, a Switching Reagent Ion System has been used to produce different ionisation agents: H3O+, NO+ and O2+. Significant differences were found among volatile concentrations for the different origins both for powders and brews, in particular high concentrations of terpenes for Ethiopia, sulphur compounds for Colombia and thiazoles for Brazil and India. Effective classification models have been set for the different ionization modes and data fusion of data obtained by different reagent ions further reduced the classification errors.
Fil: Yener, Sine. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia. Leopold-Franzens Universität Innsbruck. Insitute für Ionenphysik und Angewandte Physik; Austria
Fil: Romano, Andrea. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia
Fil: Cappellin, Luca. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia
Fil: Granitto, Pablo Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro Internacional Franco Argentino de Ciencias de la Información y Sistemas; Argentina
Fil: Aprea, Eugenio. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia
Fil: Navarini, Luciano. Illycaffè S.p.a; Italia
Fil: Märk, Tilmann D.. Leopold-Franzens Universität Innsbruck. Insitute für Ionenphysik und Angewandte Physik; Austria
Fil: Gasperi, Flavia. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia
Fil: Biasioli, Franco. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia
description The headspace of six roasted Coffea arabica coffees, both brew and powder, of different geographical origin (Brazil, Ethiopia, Guatemala, Costa Rica, Colombia, and India) was analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry. For the first time, in the case of coffee, a Switching Reagent Ion System has been used to produce different ionisation agents: H3O+, NO+ and O2+. Significant differences were found among volatile concentrations for the different origins both for powders and brews, in particular high concentrations of terpenes for Ethiopia, sulphur compounds for Colombia and thiazoles for Brazil and India. Effective classification models have been set for the different ionization modes and data fusion of data obtained by different reagent ions further reduced the classification errors.
publishDate 2015
dc.date.none.fl_str_mv 2015-01-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/4811
Yener, Sine; Romano, Andrea; Cappellin, Luca; Granitto, Pablo Miguel; Aprea, Eugenio; et al.; Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS; Elsevier; Food Research International; 69; 02-1-2015; 235-243
0963-9969
url http://hdl.handle.net/11336/4811
identifier_str_mv Yener, Sine; Romano, Andrea; Cappellin, Luca; Granitto, Pablo Miguel; Aprea, Eugenio; et al.; Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS; Elsevier; Food Research International; 69; 02-1-2015; 235-243
0963-9969
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996914008357
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2014.12.046
info:eu-repo/semantics/altIdentifier/issn/0963-9969
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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