Rapid Authentication of Coffee Blends and Quantification of 16‑O‑Methylcafestol in Roasted Coffee Beans by Nuclear Magnetic Resonance

• Published in: Journal of agricultural and food chemistry Vol. 62; no. 51; pp. 12309 - 12314
• Main Authors: Schievano, Elisabetta, Finotello, Claudia, De Angelis, Elisabetta, Mammi, Stefano, Navarini, Luciano
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 24.12.2014; American Chemical Society, Books and Journals Division
• Subjects: Coffea - chemistry; Coffea arabica; Coffea canephora; Coffee - chemistry; coffee beans; Cooking; detection limit; Diterpenes - analysis; esterification; Food Contamination - analysis; Magnetic Resonance Imaging - methods; nuclear magnetic resonance spectroscopy; Plant Extracts - analysis; quantitative analysis; Seeds - chemistry; Coffea canephora var. Robusta; coffee blends; food control; 16-O-methylcafestol; qHNMR

Roasted coffee is subject to commercial frauds, because the high-quality Coffea arabica species, described as “100% Arabica” or “Highland coffee”, is often mixed with the less expensive Coffea canephora var. Robusta. The quantification of 16-O-methylcafestol (16-OMC) is useful to monitor the authent...