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Discrimination between different types of coffee according to their country of origin
Università di Modena e Reggio Emilia.
CNR IDASC SENSOR Lab, University of Brescia.
Università di Modena e Reggio Emilia.
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2012 (English)In: Lecture Notes in Electrical Engineering, ISSN 1876-1100, E-ISSN 1876-1119, Vol. 109, 145-149 p.Article in journal (Refereed)
Abstract [en]

Geographical origin traceability of food is a relevant issue for both producers' business protection and customers' rights safeguard. Between the most widely consumed beverage, coffee is a valuable one, with an aroma constituted by hundreds of volatiles. Differentiation of coffee on the basis of geographical origin still a challenging issue, tough possible by means of chemical techniques. Nonetheless, producer companies need cheaper and simpler tools, able to give a yes/no response in a short time and possibly in a non destructive way. Since the final global volatile composition is also determined by the cultivation climatic conditions, it is in principle possible to distinguish geographical proveniences by exploiting the differences in chemical volatile profile. The present investigation is direct toward the characterization by EN of green and roasted coffees samples according with their geographical origin. The analyzes have been carried out in parallel with chemical classical techniques like GC-MS with SPME. The GC-MS analyses were in good agree with EN results, without sample treatment performed before the analysis.

Place, publisher, year, edition, pages
2012. Vol. 109, 145-149 p.
Research subject
Experimental physics
URN: urn:nbn:se:ltu:diva-39348DOI: 10.1007/978-1-4614-0935-9_25Local ID: e0ae3f68-2a89-41a5-bb73-daa1077844a8OAI: diva2:1012859
Conference on Italian Association of Sensors and Microsystems : 07/02/2011 - 11/02/2011
Upprättat; 2012; 20160601 (inah); Konferensartikel i tidskriftAvailable from: 2016-10-03 Created: 2016-10-03

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Concina, Isabella
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