Spectroscopic Study of Volatile Organic Compounds for the Assessment of Coffee Authenticity
2025
Arianna Elefante | Marilena Giglio | Lavinia Mongelli | Adriana Bux | Andrea Zifarelli | Giansergio Menduni | Pietro Patimisco | Andrea Caratti | Cecilia Cagliero | Erica Liberto | Chiara Cordero | Luciano Navarini | Vincenzo Spagnolo | Angelo Sampaolo
This study aimed at defining the infrared spectral signatures of volatile organic compounds (VOCs) of relevant interest for coffee bean authentication and quality control. Fourier Transform Infrared Spectroscopy was employed to acquire the mid-infrared absorption spectra of some representative coffee markers, namely Pyridine, 2-Methylpyrazine, 2,5-Dimethylpyrazine, Furfural, 5-Methylfurfural and Furfuryl Alcohol, with high resolution of 0.1 cm&minus:1. Mixtures of these VOCs simulating their amount in coffee seeds were analyzed using multilinear regression. The achieved results demonstrate the potentiality of coffee fingerprinting by VOC&rsquo:s signature in the absorption spectra for discriminating coffee origin.
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