Detection of Corn Adulteration in Brazilian Coffee (Coffea arabica) by Tocopherol Profiling and Near-Infrared (NIR) Spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 49, 2015, Pages 10662-10668

  Winkler Moser, Jill K ^a   Singh, Mukti ^a   Rennick, Kathy A ^a   Bakota, Erica L ^a   Jham, Gulab ^b   Liu, Sean X ^a   Vaughn, Steven F ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

adulteration; Coffea arabica; coffee; near infrared spectroscopy; tocopherol

Indexed keywords

INFRARED DEVICES; NEAR INFRARED SPECTROSCOPY;

ADULTERATION; ANALYTICAL METHOD; BRAZILIAN COFFEES; COFFEA ARABICA; COFFEE ADULTERATIONS; COFFEE HUSKS; TOCOPHEROL; TOCOPHEROL CONTENTS;

COFFEE;

TOCOPHEROL;

ANALYSIS; BRAZIL; CHEMISTRY; COFFEA; FOOD CONTAMINATION; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MAIZE; NEAR INFRARED SPECTROSCOPY; PLANT SEED; PROCEDURES; SENSITIVITY AND SPECIFICITY;

BRAZIL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COFFEA; FOOD CONTAMINATION; FOOD HANDLING; HOT TEMPERATURE; SEEDS; SENSITIVITY AND SPECIFICITY; SPECTROSCOPY, NEAR-INFRARED; TOCOPHEROLS; ZEA MAYS;

EID: 84950134048     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b04777     Document Type: Article

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