Abstract：
:High-field and low-field proton NMR spectroscopy were used to analyse lipophilic extracts from ground roast coffees. Using a sample preparation method that produced concentrated extracts, a small marker peak at 3.16 ppm was observed in 30 Arabica coffees of assured origin. This signal has previously been believed absent from Arabicas, and has been used as a marker for detecting adulteration with robusta. Via 2D 600 MHz NMR and LC-MS, 16-O-methylcafestol and 16-O-methylkahweol were detected for the first time in Arabica roast coffee and shown to be responsible for the marker peak. Using low-field NMR, robusta in Arabica could be detected at levels of the order of 1-2% w/w. A surveillance study of retail purchased "100% Arabica" coffees found that 6 out of 60 samples displayed the 3.16 ppm marker signal to a degree commensurate with adulteration at levels of 3-30% w/w.
journal_name
Food Chemjournal_title
Food chemistryauthors
Gunning Y,Defernez M,Watson AD,Beadman N,Colquhoun IJ,Le Gall G,Philo M,Garwood H,Williamson D,Davis AP,Kemsley EKdoi
10.1016/j.foodchem.2017.12.034subject
Has Abstractpub_date
2018-05-15 00:00:00pages
52-60eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31982-9journal_volume
248pub_type
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