Fraud investigation in commercial coffee by chromatography

作     者：Víctor de Carvalho Martins Ronoel Luiz de Oliveira Godoy Ana Cristina Miranda Senna Gouvêa Manuela Cristina Pessanha de Araujo Santiago Renata Galhardo Borguini Elaine Cristina de Oliveira Braga Sidney Pacheco Luzimar da Silva de Mattos do Nascimento 

作者机构：Departamento de Tecnologia de AlimentosInstituto de TecnologiaUniversidade Federal Rural do Rio de JaneiroCEP 23890-000Seropédica-RJBrazil Laboratório de Cromatografia LíquidaEmbrapa Agroindústria de AlimentosCEP 23020-470Rio de Janeiro-RJBrazil Centro de TecnologiaInstituto de QuímicaUniversidade Federal do Rio de JaneiroCEP 22290-180Rio de Janeiro-RJBrazil 

出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)

年 卷 期：2018年第2卷第3期

页      面：121-133页

核心收录：

学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学] 

基　　金：Universidade Federal Rural do Rio de Janeiro(UFRRJ) Empresa Brasileira de Pesquisa Agropecuária(Embrapa)and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior(CAPES)for their financial support(1020010/00542) 

主　　题：adulteration coffee chromatographic methods carbohydrates volatile substances 

摘      要：Coffee is currently the second largest commodity on the world market today,and there is great concern about the quality of the beans exported from producer countries to Europe and *** such as using blends of different species and adding low-cost raw materials,such as chicory,corn,and soybean,impair the sensory and functional characteristics of the drink made from roasted and ground coffee *** is a need to adopt more efficient analytical methods than the microscopy technique currently *** first chromatographic method used to determine fraud was reported in *** method used paper chromatography to differentiate between coffee and chicory based on the free reducing *** of the 1980s,different methods involving high-performance liquid chromatography and gas chromatography were developed in order to demonstrate geographic authenticity,distinction between species,occurrence of adulteration,and the presence of defective beans by determining the monosaccharides,oligosaccharides,tocopherols,fatty acids,volatiles,diterpenes,sterols,and phenolic substances,among *** far as the authors know,there are no papers published in the literature that have compiled such an extensive set of information about these chromatographic methods as *** the last 2 years,there has been a trend to develop analytical methods for ultra-performance liquid chromatography coupled with tandem mass spectrometry to confirm fraud in coffee,due to high sensitivity and selectivity.