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Food Chem

Title:		Covering the different steps of the coffee processing: Can headspace VOC emissions be exploited to successfully distinguish between Arabica and Robusta?
Author(s):		Colzi I; Taiti C; Marone E; Magnelli S; Gonnelli C; Mancuso S;
Address:		"Department of Agri-Food and Environmental Science, Universita di Firenze, via delle Idee 30, Sesto Fiorentino, 50019 Firenze, Italy. Electronic address: ilaria.colzi@unifi.it. Department of Agri-Food and Environmental Science, Universita di Firenze, via delle Idee 30, Sesto Fiorentino, 50019 Firenze, Italy. Electronic address: cosimo.taiti@unifi.it. Faculty of Biosciences and Technologies for Agriculture, Food and Environment, Universita di Teramo, via R. Balzarini 1, 64100 Teramo, Italy. Electronic address: emarone@unite.it. Caffe Magnelli S.r.l., via di Serravalle 19, Molino del Piano - Pontassieve, Firenze, Italy. Electronic address: amministrazione@magnellicaffe.it. Department of Biology, Universita di Firenze, via Micheli 1, 50121 Firenze, Italy. Electronic address: cristina.gonnelli@unifi.it. Department of Agri-Food and Environmental Science, Universita di Firenze, via delle Idee 30, Sesto Fiorentino, 50019 Firenze, Italy. Electronic address: stefano.mancuso@unifi.it"
Journal Title:		Food Chem
Year:		2017
Volume:		20170517
Issue:
Page Number:		257 - 263
DOI:		10.1016/j.foodchem.2017.05.071
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This work was performed to evaluate the possible application of PTR-ToF-MS technique in distinguishing between Coffea arabica (Arabica) and Coffea canephora var. robusta (Robusta) commercial stocks in each step of the processing chain (green beans, roasted beans, ground coffee, brews). volatile organic compounds (VOC) spectra from coffee samples of 7 Arabica and 6 Robusta commercial stocks were recorded and submitted to multivariate statistical analysis. Results clearly showed that, in each stage of the coffee processing, the volatile composition of coffee is highly influenced by the species. Actually, with the exception of green beans, PTR-ToF-MS technique was able to correctly recognize Arabica and Robusta samples. Particularly, among 134 tentatively identified VOCs, some masses (16 for roasted coffee, 12 for ground coffee and 12 for brewed coffee) were found to significantly discriminate the two species. Therefore, headspace VOC analyses was showed to represent a valuable tool to distinguish between Arabica and Robusta"
Keywords:		*Coffea Coffee Seeds Volatile Organic Compounds Coffea arabica Coffea canephora Coffee processing PTR-Tof-MS;
Notes:		"MedlineColzi, Ilaria Taiti, Cosimo Marone, Elettra Magnelli, Susanna Gonnelli, Cristina Mancuso, Stefano eng England 2017/08/03 Food Chem. 2017 Dec 15; 237:257-263. doi: 10.1016/j.foodchem.2017.05.071. Epub 2017 May 17"