Thiols in brewed coffee: assessment by fast derivatization and liquid chromatography high resolution mass spectrometry

In the present paper, we present a simple, reliable, selective and sensitive method for the identification and quantification of volatile thiols at trace levels in coffee brews. A simultaneous derivatization/ extraction procedure followed by liquid chromatography electrospray high-resolution mass sp...

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Detalles Bibliográficos
Autores: Quintanilla-Casas, Beatriz, Dulsat-Serra, Neus, Cortés Francisco, Nuria, Caixach Gamisans, Josep, Vichi, S. (Stefania)
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2015
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/166817
Acceso en línea:https://hdl.handle.net/2445/166817
Access Level:acceso abierto
Palabra clave:Cafè (Beguda)
Tiols
Compostos aromàtics
Qualitat dels aliments
Coffee drink
Thiols
Aromatic compounds
Food quality
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spelling Thiols in brewed coffee: assessment by fast derivatization and liquid chromatography high resolution mass spectrometryQuintanilla-Casas, BeatrizDulsat-Serra, NeusCortés Francisco, NuriaCaixach Gamisans, JosepVichi, S. (Stefania)Cafè (Beguda)TiolsCompostos aromàticsQualitat dels alimentsCoffee drinkThiolsAromatic compoundsFood qualityIn the present paper, we present a simple, reliable, selective and sensitive method for the identification and quantification of volatile thiols at trace levels in coffee brews. A simultaneous derivatization/ extraction procedure followed by liquid chromatography electrospray high-resolution mass spectrometry is proposed and adapted to coffee brew matrix, and the performance of the method is evaluated. The linearity, sensitivity, recovery and both the intra-day and inter-day accuracy were all satisfactory. According to established identification criteria, seven target and nine non-target thiols were identified and quantified in coffee brew samples. Several of them are reported here for the first time in coffee brews, and our results are in agreement with previously reported results for coffee powder analyzed using similar analytical approach.Elsevier B.V.2020202020152020info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion6 p.application/pdfhttps://hdl.handle.net/2445/166817Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésVersió postprint del document publicat a: https://doi.org/10.1016/j.lwt.2015.07.010LWT Food Science and Technology, 2015, vol. 64, p. 1085-1090https://doi.org/10.1016/j.lwt.2015.07.010cc-by-nc-nd (c) Elsevier B.V., 2015http://creativecommons.org/licenses/by-nc-nd/3.0/esinfo:eu-repo/semantics/openAccessoai:recercat.cat:2445/1668172026-05-29T05:05:01Z
dc.title.none.fl_str_mv Thiols in brewed coffee: assessment by fast derivatization and liquid chromatography high resolution mass spectrometry
title Thiols in brewed coffee: assessment by fast derivatization and liquid chromatography high resolution mass spectrometry
spellingShingle Thiols in brewed coffee: assessment by fast derivatization and liquid chromatography high resolution mass spectrometry
Quintanilla-Casas, Beatriz
Cafè (Beguda)
Tiols
Compostos aromàtics
Qualitat dels aliments
Coffee drink
Thiols
Aromatic compounds
Food quality
title_short Thiols in brewed coffee: assessment by fast derivatization and liquid chromatography high resolution mass spectrometry
title_full Thiols in brewed coffee: assessment by fast derivatization and liquid chromatography high resolution mass spectrometry
title_fullStr Thiols in brewed coffee: assessment by fast derivatization and liquid chromatography high resolution mass spectrometry
title_full_unstemmed Thiols in brewed coffee: assessment by fast derivatization and liquid chromatography high resolution mass spectrometry
title_sort Thiols in brewed coffee: assessment by fast derivatization and liquid chromatography high resolution mass spectrometry
dc.creator.none.fl_str_mv Quintanilla-Casas, Beatriz
Dulsat-Serra, Neus
Cortés Francisco, Nuria
Caixach Gamisans, Josep
Vichi, S. (Stefania)
author Quintanilla-Casas, Beatriz
author_facet Quintanilla-Casas, Beatriz
Dulsat-Serra, Neus
Cortés Francisco, Nuria
Caixach Gamisans, Josep
Vichi, S. (Stefania)
author_role author
author2 Dulsat-Serra, Neus
Cortés Francisco, Nuria
Caixach Gamisans, Josep
Vichi, S. (Stefania)
author2_role author
author
author
author
dc.subject.none.fl_str_mv Cafè (Beguda)
Tiols
Compostos aromàtics
Qualitat dels aliments
Coffee drink
Thiols
Aromatic compounds
Food quality
topic Cafè (Beguda)
Tiols
Compostos aromàtics
Qualitat dels aliments
Coffee drink
Thiols
Aromatic compounds
Food quality
description In the present paper, we present a simple, reliable, selective and sensitive method for the identification and quantification of volatile thiols at trace levels in coffee brews. A simultaneous derivatization/ extraction procedure followed by liquid chromatography electrospray high-resolution mass spectrometry is proposed and adapted to coffee brew matrix, and the performance of the method is evaluated. The linearity, sensitivity, recovery and both the intra-day and inter-day accuracy were all satisfactory. According to established identification criteria, seven target and nine non-target thiols were identified and quantified in coffee brew samples. Several of them are reported here for the first time in coffee brews, and our results are in agreement with previously reported results for coffee powder analyzed using similar analytical approach.
publishDate 2015
dc.date.none.fl_str_mv 2015
2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/166817
url https://hdl.handle.net/2445/166817
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1016/j.lwt.2015.07.010
LWT Food Science and Technology, 2015, vol. 64, p. 1085-1090
https://doi.org/10.1016/j.lwt.2015.07.010
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier B.V., 2015
http://creativecommons.org/licenses/by-nc-nd/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier B.V., 2015
http://creativecommons.org/licenses/by-nc-nd/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 6 p.
application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812429

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