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

IF 9.8 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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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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探索巴伊亚咖啡的多样性：核磁共振光谱和化学计量学揭示区域差异

咖啡是一种全球流行的饮料，巴西是主要生产国，巴伊亚州是该国第四大生产国。在巴伊亚州，Chapada Diamantina和Vitória da Conquista高原微区以其高品质的美食咖啡而闻名。本研究利用核磁共振波谱结合化学计量分析来比较这些地区咖啡的化学成分。分析发现了显著的差异：Vitória da Conquista Plateau咖啡含有较高浓度的甲酸、富马酸、n -甲基吡啶和烟酸甲酯，而Chapada Diamantina咖啡含有较高浓度的丙烯酰胺、咖啡酸和trigonelline。这些发现强调了感官特性的区域差异。分类方法k-NN、SIMCA和PLS-DA有效地将咖啡从这些微区域中区分出来，证明了核磁共振和化学计量学在咖啡区域区分方面的潜力。

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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.