Screening for Green Coffee with Sensorial Defects Due to Aging During Storage by MALDI-ToF Mass Fingerprinting
| العنوان: | Screening for Green Coffee with Sensorial Defects Due to Aging During Storage by MALDI-ToF Mass Fingerprinting |
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| المؤلفون: | Jhonathan David Pazmiño-Arteaga, Andres Felipe Ruiz-Márquez, Cecilia Gallardo-Cabrera, Alicia Chagolla, América Tzitziki González-Rodríguez, Martín Orlando Camargo-Escalante, Robert Winkler, Axel Tiessen |
| المصدر: | Food Analytical Methods. 12:1571-1576 |
| بيانات النشر: | Springer Science and Business Media LLC, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | Coffea arabica, 010401 analytical chemistry, 04 agricultural and veterinary sciences, Biology, 040401 food science, 01 natural sciences, Applied Microbiology and Biotechnology, 0104 chemical sciences, Analytical Chemistry, 0404 agricultural biotechnology, Principal component analysis, Geographic regions, Quality monitoring, Sample preparation, Food science, Safety, Risk, Reliability and Quality, Green coffee, Safety Research, Food Science |
| الوصف: | The sensorial quality of coffee can be impaired by prolonged storage. Aged coffee presents an off-note taste which is called “rested coffee flavor.” This quality reduction is accompanied by changes of the lipid profiles. Therefore, we tested the suitability of MALDI-ToF mass fingerprinting to discriminate between unrested (“fresh”) and rested Colombian Arabica (Coffea arabica) coffee samples. The samples represented different varieties, geographic regions, and processing. With an optimized sample preparation and data processing protocol, we obtained informative mass profiles of coffee oil. Principal component analysis (PCA) was insufficient to classify between unrested and rested samples. Thus, we developed a Random Forest model, which demonstrated a specificity of 72% to detect rested coffee across different days of sample analysis. For individual measurement days, 85–92% specificities were obtained. The high throughput of MALDI-ToF mass fingerprinting enables the broad screening of green coffee materials for quality monitoring and shelf-life studies. |
| تدمد: | 1936-976X 1936-9751 |
| DOI: | 10.1007/s12161-019-01485-9 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::2de6722f28d6fd09c75e4ddafcf16073 https://doi.org/10.1007/s12161-019-01485-9 |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi...........2de6722f28d6fd09c75e4ddafcf16073 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 1936976X 19369751 |
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| DOI: | 10.1007/s12161-019-01485-9 |