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用于评估咖啡真伪的挥发性有机化合物的光谱研究。

Spectroscopic Study of Volatile Organic Compounds for the Assessment of Coffee Authenticity.

作者信息

Elefante Arianna, Giglio Marilena, Mongelli Lavinia, Bux Adriana, Zifarelli Andrea, Menduni Giansergio, Patimisco Pietro, Caratti Andrea, Cagliero Cecilia, Liberto Erica, Cordero Chiara, Navarini Luciano, Spagnolo Vincenzo, Sampaolo Angelo

机构信息

Consiglio Nazionale delle Ricerche (CNR), Istituto di Fotonica e Nanotecnologie, 70126 Bari, Italy.

PolySense Lab, Dipartimento Interateneo di Fisica, University and Politecnico of Bari, Via Amendola 173, 70126 Bari, Italy.

出版信息

Molecules. 2025 Aug 25;30(17):3487. doi: 10.3390/molecules30173487.

DOI:10.3390/molecules30173487
PMID:40942015
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12430174/
Abstract

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. 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's signature in the absorption spectra for discriminating coffee origin.

摘要

本研究旨在确定对咖啡豆认证和质量控制具有相关意义的挥发性有机化合物（VOCs）的红外光谱特征。采用傅里叶变换红外光谱法获取了一些代表性咖啡标志物（即吡啶、2-甲基吡嗪、2,5-二甲基吡嗪、糠醛、5-甲基糠醛和糠醇）的中红外吸收光谱，分辨率高达0.1 cm。使用多元线性回归分析了模拟其在咖啡种子中含量的这些VOCs混合物。所取得的结果证明了利用吸收光谱中VOCs特征进行咖啡指纹识别以区分咖啡产地的潜力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/456e/12430174/d310a2938d61/molecules-30-03487-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/456e/12430174/cdc4fe6fc3ff/molecules-30-03487-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/456e/12430174/2ca528bf590e/molecules-30-03487-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/456e/12430174/70eae8d08017/molecules-30-03487-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/456e/12430174/a7b36c04c946/molecules-30-03487-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/456e/12430174/47d558c15ef3/molecules-30-03487-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/456e/12430174/d310a2938d61/molecules-30-03487-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/456e/12430174/cdc4fe6fc3ff/molecules-30-03487-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/456e/12430174/2ca528bf590e/molecules-30-03487-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/456e/12430174/70eae8d08017/molecules-30-03487-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/456e/12430174/a7b36c04c946/molecules-30-03487-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/456e/12430174/47d558c15ef3/molecules-30-03487-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/456e/12430174/d310a2938d61/molecules-30-03487-g006.jpg

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Energy Fuels. 2024 Dec 19;39(1):638-646. doi: 10.1021/acs.energyfuels.4c03726. eCollection 2025 Jan 9.
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Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level.生豆和烘焙阿拉比卡特种咖啡中的挥发性化合物：产地、收获后加工过程及烘焙程度的鉴别
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Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds.
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Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics.单一产地咖啡香气：从优化的风味方案和咖啡定制到仪器挥发性特征分析和化学计量学。
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