Evaluation of the metabolic profile of arabica coffee via NMR in relation to the time and temperature of the roasting procedure

Abstract

Coffee is one of the most popular and consumed products in the world, with high nutritional value and economic importance. However, some factors can change the organoleptic properties of a coffee species, without causing significant damage such as loss of important components. The present study evaluated the chemical profile, via nuclear magnetic resonance (NMR), of the main biological properties and substances of the drink, verifying similarities in the composition of different types of arabica coffee made in different conditions, such as the roasting time and temperature. The main components were identified, using information from the literature and a database, and compared with the experimental data of 1D and 2D ¹H NMR. The spectral data were analyzed and grouped via principal component analysis (PCA) using the Bruker Amix 3.9.14 software. ¹H NMR was able to monitor the roasting process and qualify the intact bean and chemical profile of the coffee according to the roasting conditions. Due to the importance of the monitored components, the coffee species analyzed can be identified, along with the appearance of unwanted or adulterating compounds that are normally added to the product to reduce the cost of commercialization.