Exploring Bahia's coffee diversity: NMR spectroscopy and chemometrics unveil regional variations

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-10 DOI:10.1016/j.foodchem.2025.144279

Yasmin A. Alvarenga , Heiter V.M. Boness , Carla S.A.G. Sarmento , Odair L. Lemos , Sylvana N. Matsumoto , Elisangela F. Boffo

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引用次数: 0

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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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.