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dc.contributor.authorCarter, James F
dc.contributor.authorYates, Hans SA
dc.contributor.authorTinggi, Ujang
dc.date.accessioned2022-02-23T00:23:09Z
dc.date.available2022-02-23T00:23:09Z
dc.date.issued2015
dc.identifier.issn0021-8561
dc.identifier.doi10.1021/acs.jafc.5b01526
dc.identifier.urihttp://hdl.handle.net/10072/412605
dc.description.abstractThis study presents the stable isotopic and elemental compositions of single-origin, roasted coffees available to retail consumers. The δ(13)C, δ(15)N, and δ(18)O compositions were in agreement with those previously reported for green coffee beans. The δ(15)N composition was seen to be related to organic cultivation, reflected in both δ(2)H and δ(18)O compositions. The δ(13)C composition of extracted caffeine differed little from that of the bulk coffee. Stepwise discriminant analysis with jackknife tests, using isotopic and elemental data, provided up to 77% correct classification of regions of production. Samples from Africa and India were readily classified. The wide range in both isotopic and elemental compositions of samples from other regions, specifically Central/South America, resulted in poor discrimination between or within these regions. Simpler X-Y and geo-spatial plots of the isotopic data provided effective visual means to distinguish between coffees from different regions.
dc.description.peerreviewedYes
dc.languageEnglish
dc.publisherAmerican Chemical Society
dc.relation.ispartofpagefrom5771
dc.relation.ispartofpageto5779
dc.relation.ispartofissue24
dc.relation.ispartofjournalJournal of Agricultural and Food Chemistry
dc.relation.ispartofvolume63
dc.subject.fieldofresearchChemical sciences
dc.subject.fieldofresearchAgricultural, veterinary and food sciences
dc.subject.fieldofresearchEngineering
dc.subject.fieldofresearchcode34
dc.subject.fieldofresearchcode30
dc.subject.fieldofresearchcode40
dc.subject.keywordsScience & Technology
dc.subject.keywordsLife Sciences & Biomedicine
dc.subject.keywordsPhysical Sciences
dc.subject.keywordsAgriculture, Multidisciplinary
dc.subject.keywordsChemistry, Applied
dc.titleIsotopic and Elemental Composition of Roasted Coffee as a Guide to Authenticity and Origin
dc.typeJournal article
dc.type.descriptionC1 - Articles
dcterms.bibliographicCitationCarter, JF; Yates, HSA; Tinggi, U, Isotopic and Elemental Composition of Roasted Coffee as a Guide to Authenticity and Origin, Journal of Agricultural and Food Chemistry, 2015, 63 (24), pp. 5771-5779
dc.date.updated2022-02-23T00:19:08Z
gro.hasfulltextNo Full Text
gro.griffith.authorTinggi, Ujang


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