A predictive method for the determination of the roasted coffee blend composition (Arabica/Robusta) based on the ratio between the absolute GC-FID peak area of kahweol (K) and the sum of K and 16-O-methylcafestol (16MCF) is presented. The percentage of Robusta in 82 commercial samples of blends and pure varieties with known composition was used to build a cubic polynomial function with R2=0.998. Considering eight commercial blends (ranging 0-90% Robusta), no significant difference (two-tailed P=0.817) was registered between the claimed and the predicted composition.
Authentication of Italian Espresso coffee blends through the GC peak ratio between 4 kahweol and 16-O-methylcafestol / Pacetti, Deborah; Boselli, Emanuele; Balzano, Michele; Frega, Natale Giuseppe. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 135:3(2012), pp. 1569-1574.
Authentication of Italian Espresso coffee blends through the GC peak ratio between 4 kahweol and 16-O-methylcafestol.
PACETTI, Deborah;BOSELLI, EMANUELE;BALZANO, MICHELE;FREGA, Natale Giuseppe
2012-01-01
Abstract
A predictive method for the determination of the roasted coffee blend composition (Arabica/Robusta) based on the ratio between the absolute GC-FID peak area of kahweol (K) and the sum of K and 16-O-methylcafestol (16MCF) is presented. The percentage of Robusta in 82 commercial samples of blends and pure varieties with known composition was used to build a cubic polynomial function with R2=0.998. Considering eight commercial blends (ranging 0-90% Robusta), no significant difference (two-tailed P=0.817) was registered between the claimed and the predicted composition.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
