Multiplatform Path-ComDim study of Capixaba, indigenous and non-indigenous Amazonian Canephora coffees.

Autor: Baqueta MR; Department of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas - UNICAMP, Campinas, São Paulo, Brazil; Department of Chemistry, University of Rome 'La Sapienza', Piazzale Aldo Moro 5, 00185 Rome, Italy., Rutledge DN; Muséum national d'Histoire naturelle, MCAM, UMR7245 CNRS, Paris, France; Faculté de Pharmacie, Université Paris-Saclay, Orsay, France. Electronic address: douglas.neil.rutledge@gmail.com., Alves EA; Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA Rondônia, Porto Velho, Rondônia, Brazil., Mandrone M; University of Bologna, Department of Pharmacy and Biotechnology (FaBiT), Bologna, Italy., Poli F; University of Bologna, Department of Pharmacy and Biotechnology (FaBiT), Bologna, Italy., Coqueiro A; Department of Chemistry, Federal University of Technology - Paraná (UTFPR), Ponta Grossa, PR, 84017-220, Brazil., Costa-Santos AC; Department of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas - UNICAMP, Campinas, São Paulo, Brazil., Rebellato AP; Department of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas - UNICAMP, Campinas, São Paulo, Brazil., Luz GM; Department of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas - UNICAMP, Campinas, São Paulo, Brazil., Goulart BHF; Chemistry Department, State University of Maringá (UEM), 87020-900, Maringá, Paraná, Brazil., Pilau EJ; Chemistry Department, State University of Maringá (UEM), 87020-900, Maringá, Paraná, Brazil., Pallone JAL; Department of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas - UNICAMP, Campinas, São Paulo, Brazil. Electronic address: jpallone@unicamp.br., Valderrama P; Muséum national d'Histoire naturelle, MCAM, UMR7245 CNRS, Paris, France; Faculté de Pharmacie, Université Paris-Saclay, Orsay, France; Universidade Tecnológica Federal do Paraná - UTFPR, 87301-899, Campo Mourão, Paraná, Brazil. Electronic address: patriciav@utfpr.edu.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 4), pp. 141485. Date of Electronic Publication: 2024 Oct 02.
DOI: 10.1016/j.foodchem.2024.141485
Abstrakt: Integrating diverse measurement platforms can yield profound insights. This study examined Brazilian Canephora coffees from Rondônia (Western Amazon) and Espírito Santo (southeast), hypothesizing that geographical and climatic differences along botanical varieties significantly impact coffee characteristics. To test this, capixaba, indigenous, and non-indigenous Amazonian canephora coffees were analyzed using nine distinct platforms, including both spectroscopic techniques and sensory evaluations, to obtain results that are more informative and complementary than conventional single-method analyses. By applying multi-block Path-ComDim analysis to the multiple data sets, we uncovered crucial correlations between instrumental and sensory measurements. This integrated approach not only confirmed the hypothesis but also demonstrated that combining multiple data sets provides a more nuanced understanding of coffee profiles than traditional single-method analyses. The results underscore the value of multiplatform approaches in enhancing coffee quality evaluation, offering a more detailed and comprehensive view of coffee characteristics that can drive future research and improve industry standards.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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