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dc.contributor.author
Yener, Sine
dc.contributor.author
Romano, Andrea
dc.contributor.author
Cappellin, Luca
dc.contributor.author
Granitto, Pablo Miguel
dc.contributor.author
Aprea, Eugenio
dc.contributor.author
Navarini, Luciano
dc.contributor.author
Märk, Tilmann D.
dc.contributor.author
Gasperi, Flavia
dc.contributor.author
Biasioli, Franco
dc.date.available
2016-03-16T15:30:26Z
dc.date.issued
2015-01-02
dc.identifier.citation
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
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/4811
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Geographic Origin
dc.subject
Volatile Compounds
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-03-30 10:35:44.97925-03
dc.journal.volume
69
dc.journal.pagination
235-243
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
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
dc.description.fil
Fil: Romano, Andrea. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia
dc.description.fil
Fil: Cappellin, Luca. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia
dc.description.fil
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
dc.description.fil
Fil: Aprea, Eugenio. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia
dc.description.fil
Fil: Navarini, Luciano. Illycaffè S.p.a; Italia
dc.description.fil
Fil: Märk, Tilmann D.. Leopold-Franzens Universität Innsbruck. Insitute für Ionenphysik und Angewandte Physik; Austria
dc.description.fil
Fil: Gasperi, Flavia. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia
dc.description.fil
Fil: Biasioli, Franco. Fondazione Edmund Mach. Research and Innovation Centre. Department of Food Quality and Nutrition; Italia
dc.journal.title
Food Research International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996914008357
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2014.12.046
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/issn/0963-9969
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