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Classification of green coffee beans by differences in protein composition obtained by matrix‐assisted laser desorption/ionization mass spectrometry
Author(s) -
Procida Giuseppe,
Campisi Barbara,
Seraglia Roberta,
Traldi Pietro
Publication year - 2002
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/rcm.886
Subject(s) - chemistry , mass spectrometry , desorption , green coffee , matrix assisted laser desorption/ionization , matrix (chemical analysis) , ionization , chromatography , surface enhanced laser desorption/ionization , analytical chemistry (journal) , protein mass spectrometry , food science , electrospray ionization , organic chemistry , ion , adsorption
It is well known that proteins and peptides play an important role in the flavour of roasted coffee, but little is reported in the literature about their characterization. In view of the potential of matrix‐assisted laser desorption/ionization mass spectrometry in the analysis of proteins in complex mixtures, two varieties of coffee green beans, Arabicas and Robustas , were analyzed by this technique, in order to obtain fingerprints of their native proteins. Differences were observed between Arabicas and Robustas green beans, and cluster analysis allows differentiation of samples of the same variety from different plantations. Copyright © 2002 John Wiley & Sons, Ltd.