Spectroscopic Study of Volatile Organic Compounds for the Assessment of Coffee Authenticity
Arianna Elefante1,2, Marilena Giglio2, Lavinia Mongelli2
1Consiglio Nazionale delle Ricerche (CNR), Istituto di Fotonica e Nanotecnologie, 70126 Bari, Italy.
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-1. 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.
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