Exploring Bahia's coffee diversity: NMR spectroscopy and chemometrics unveil regional variations
Yasmin A Alvarenga1, Heiter V M Boness1, Carla S A G Sarmento2
1Instituto de Química, Universidade Federal da Bahia (UFBA), Rua Barão de Jeremoabo, 147, Campus Universitário de Ondina, Salvador, Bahia, Brazil.
Abstract:
Coffee, a globally popular beverage, has Brazil as a leading producer, with Bahia being the fourth largest producer in the country. Within Bahia, the Chapada Diamantina and Vitória da Conquista Plateau micro-regions are renowned for their high-quality gourmet coffees. This study utilized NMR spectroscopy combined with chemometric analysis to compare the chemical compositions of coffee from these regions. The analysis identified significant differences: Vitória da Conquista Plateau coffees had higher intensities for formic acid, fumaric acid, N-methylpyridinium, and methyl nicotinate, whereas Chapada Diamantina coffees showed higher intensities for acrylamide, caffeic acid, and trigonelline. These findings highlight regional variations in organoleptic properties. Classification methods k-NN, SIMCA, and PLS-DA effectively distinguished coffees from these micro-regions, demonstrating the potential of NMR and chemometrics for regional coffee differentiation.
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