{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,28]],"date-time":"2026-01-28T12:43:28Z","timestamp":1769604208049,"version":"3.49.0"},"reference-count":29,"publisher":"Springer Science and Business Media LLC","issue":"5","license":[{"start":{"date-parts":[[2016,9,21]],"date-time":"2016-09-21T00:00:00Z","timestamp":1474416000000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"funder":[{"name":"Coordination for the Improvement of Higher Level Personnel (CAPES)"},{"name":"Brazilian National Research Council (CNPq)"},{"name":"FCT\/MEC and when appropriate co-financed by FEDER under the PT2020 Partnership Agreement","award":["POCI-01-0145-FEDER-007679 (FCT Ref. UID \/CTM \/5001"],"award-info":[{"award-number":["POCI-01-0145-FEDER-007679 (FCT Ref. UID \/CTM \/5001"]}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Eur Food Res Technol"],"published-print":{"date-parts":[[2017,5]]},"DOI":"10.1007\/s00217-016-2790-1","type":"journal-article","created":{"date-parts":[[2016,9,21]],"date-time":"2016-09-21T11:30:48Z","timestamp":1474457448000},"page":"761-768","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Reliable discriminant analysis tool for controlling the roast degree of coffee samples through chemical markers approach"],"prefix":"10.1007","volume":"243","author":[{"given":"Paulo R. A. B.","family":"de Toledo","sequence":"first","affiliation":[]},{"given":"Marcelo M. R.","family":"de Melo","sequence":"additional","affiliation":[]},{"given":"Helena R.","family":"Pezza","sequence":"additional","affiliation":[]},{"given":"Leonardo","family":"Pezza","sequence":"additional","affiliation":[]},{"given":"Aline T.","family":"Toci","sequence":"additional","affiliation":[]},{"given":"Carlos M.","family":"Silva","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2016,9,21]]},"reference":[{"issue":"5","key":"2790_CR1","doi-asserted-by":"crossref","first-page":"335","DOI":"10.1111\/j.1750-3841.2008.00752.x","volume":"73","author":"M Akiyama","year":"2008","unstructured":"Akiyama M, Murakami K, Hirano Y, Ikeda M, Iwatsuki K, Wada A, Tokuno K, Onishi M, Iwabuchi H (2008) Characterization of headspace aroma compounds of freshly brewed arabica coffees and studies on a characteristic aroma compound of Ethiopian coffee. J Food Sci 73(5):335\u2013346","journal-title":"J Food Sci"},{"key":"2790_CR2","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1016\/j.supflu.2013.11.011","volume":"85","author":"HMA Barbosa","year":"2014","unstructured":"Barbosa HMA, de Melo MMR, Coimbra MA, Passos CP, Silva CM (2014) Optimization of the supercritical fluid coextraction of oil and diterpenes from spent coffee grounds using experimental design and response surface methodology. J Supercrit Fluids 85:165\u2013172","journal-title":"J Supercrit Fluids"},{"key":"2790_CR3","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1016\/j.tifs.2015.04.012","volume":"45","author":"R Campos-Vega","year":"2015","unstructured":"Campos-Vega R, Loarca-Pi\u00f1a G, Vergara-Casta\u00f1eda HA, Oomah BD (2015) Spent coffee grounds: a review on current research and future prospects. Trends Food Sci Technol 45:24\u201336","journal-title":"Trends Food Sci Technol"},{"key":"2790_CR4","unstructured":"Costa LL, Toci AT, Silveira CLP, Herszkowicz N, Pinto M, Farah A (2010) Discrimination of Brazilian C. Canephora by region using mineral composition. In: Proceedings of the 23rd International Coll on the Chemistry of Coffee, Bali"},{"key":"2790_CR5","first-page":"412","volume-title":"Food chemistry","author":"S Damoradam","year":"2007","unstructured":"Damoradam S (2007) Amino acids, peptides and proteins. In: Fennema OR (ed) Food chemistry. Marcel Dekker, New York, pp 412\u2013416"},{"key":"2790_CR6","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1016\/j.supflu.2013.12.016","volume":"86","author":"MMR Melo de","year":"2014","unstructured":"de Melo MMR, Barbosa HMA, Passos CP, Silva CM (2014) Supercritical fluid extraction of spent coffee grounds: measurement of extraction curves, oil characterization and economic analysis. J Supercrit Fluids 86:150\u2013159","journal-title":"J Supercrit Fluids"},{"key":"2790_CR7","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2016.08.001","author":"PRAB Toledo de","year":"2016","unstructured":"de Toledo PRAB, de Melo MMR, Pezza HR, Toci AT, Pezza L, Silva CM (2016) Discriminant analysis for unveiling the origin of roasted coffee samples: a tool for quality control of coffee related products. Food Control. doi: 10.1016\/j.foodcont.2016.08.001","journal-title":"Food Control"},{"key":"2790_CR8","first-page":"184","volume-title":"Espresso coffee: the science of quality","author":"R Eggers","year":"2005","unstructured":"Eggers R (2005) Roasting techniques. In: Illy A, Viani R (eds) Espresso coffee: the science of quality, 2nd edn. Elsevier Academic Press, London, pp 184\u2013191","edition":"2"},{"key":"2790_CR9","doi-asserted-by":"crossref","first-page":"345","DOI":"10.1016\/j.jfoodeng.2008.12.012","volume":"92","author":"AS Franca","year":"2009","unstructured":"Franca AS, Oliveira LS, Oliveira RCS, Agresti PCM, Augusti R (2009) A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment. J Food Eng 92:345\u2013352","journal-title":"J Food Eng"},{"key":"2790_CR10","doi-asserted-by":"crossref","first-page":"222","DOI":"10.1016\/j.jclepro.2015.03.094","volume":"101","author":"JH Low","year":"2015","unstructured":"Low JH, Rahman WAWA, Jamaluddin J (2015) The influence of extraction parameters on spent coffee grounds as a renewable tannin resource. J Clean Prod 101:222\u2013228","journal-title":"J Clean Prod"},{"key":"2790_CR11","doi-asserted-by":"crossref","first-page":"5437","DOI":"10.1021\/jf0107959","volume":"49","author":"L Maeztu","year":"2001","unstructured":"Maeztu L, Sanz C, Andueza S, Paz De Pe\u00f1a M, Bello J, Cid C (2001) Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile. J Agric Food Chem 49:5437\u20135444","journal-title":"J Agric Food Chem"},{"key":"2790_CR12","doi-asserted-by":"crossref","first-page":"787","DOI":"10.1016\/j.foodchem.2007.06.019","volume":"106","author":"PCM Agresti","year":"2008","unstructured":"Agresti PCM, Franca AS, Oliveira LS, Augusti R (2008) Discrimination between defective and non-defective Brazilian coffee beans by their volatile profile. Food Chem 106:787\u2013796","journal-title":"Food Chem"},{"key":"2790_CR13","first-page":"168","volume-title":"Discriminant analysis and statistical pattern recognition,","author":"G McLachlan","year":"2004","unstructured":"McLachlan G (2004) Discriminant analysis and statistical pattern recognition, vol 544. Wiley, Chicago, pp 168\u2013211"},{"key":"2790_CR14","doi-asserted-by":"crossref","first-page":"763","DOI":"10.1007\/s00217-014-2381-y","volume":"240","author":"M Moeenfard","year":"2014","unstructured":"Moeenfard M, Silva JA, Borges N, Santos A, Alves A (2014) Diterpenes in espresso coffee: impact of preparation parameters. Eur Food Res Technol 240:763\u2013773","journal-title":"Eur Food Res Technol"},{"key":"2790_CR15","doi-asserted-by":"crossref","first-page":"5823","DOI":"10.1021\/jf901136e","volume":"57","author":"JK Moon","year":"2009","unstructured":"Moon JK, Shibamoto T (2009) Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans. J Agric Food Chem 57:5823\u20135831","journal-title":"J Agric Food Chem"},{"key":"2790_CR16","first-page":"97","volume":"2","author":"SAL Morais","year":"2007","unstructured":"Morais SAL, Aquino FJT, Chang R, Nascimento EA, Oliveira GA, Santos NC (2007) Chemical analysis of Arabica coffee (Coffea arabica L.) and defective beans submitted to different degrees of roasting. Coffee Sci 2:97\u2013111","journal-title":"Coffee Sci"},{"key":"2790_CR17","doi-asserted-by":"crossref","first-page":"1043","DOI":"10.1271\/bbb.57.1043","volume":"57","author":"A Murota","year":"1993","unstructured":"Murota A (1993) Canonical discriminant analysis applied to the headspace GC profiles of coffee cultivars. Biosci Biotechnol Biochem 57:1043\u20131048","journal-title":"Biosci Biotechnol Biochem"},{"key":"2790_CR18","doi-asserted-by":"crossref","first-page":"282","DOI":"10.1590\/S0101-20612003000200030","volume":"23","author":"EAD Nascimento","year":"2003","unstructured":"Nascimento EAD, Morais SALD, Rocha RS (2003) Constituintes vol\u00e1teis de caf\u00e9s \u201cgourmet\u201d e mole do cerrado do tri\u00e2ngulo mineiro em fun\u00e7\u00e3o da torra. Ci\u00eancia e Tecnologia de Alimentos 23:282\u2013284","journal-title":"Ci\u00eancia e Tecnologia de Alimentos"},{"key":"2790_CR19","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1111\/j.1365-2621.1968.tb01351.x","volume":"33","author":"JJ Powers","year":"1968","unstructured":"Powers JJ, Keith ES (1968) Stepwise discriminant analysis of gas chromatographic data as an aid in classifying the flavor quality of foods. J Food Sci 33:207\u2013213","journal-title":"J Food Sci"},{"key":"2790_CR20","doi-asserted-by":"crossref","first-page":"198","DOI":"10.1590\/S1981-67232013005000025","volume":"16","author":"JS Ribeiro","year":"2013","unstructured":"Ribeiro JS, Te\u00f3filo RF, Salva TDJG, Augusto F, Ferreira MMC (2013) Exploratory and discriminative studies of commercial processed Brazilian coffees with different degrees of roasting and decaffeinated. Braz J Food Technol 16:198\u2013206","journal-title":"Braz J Food Technol"},{"key":"2790_CR21","doi-asserted-by":"crossref","first-page":"1893","DOI":"10.1021\/jf052781z","volume":"54","author":"GP Rizzi","year":"2006","unstructured":"Rizzi GP (2006) Formation of strecker aldehydes from polyphenol-derived quinones and alpha-amino acids in a nonenzymic model system. J Agric Food Chem 54:1893\u20131897","journal-title":"J Agric Food Chem"},{"key":"2790_CR22","doi-asserted-by":"crossref","first-page":"182","DOI":"10.1016\/j.foodchem.2013.09.134","volume":"147","author":"ME Salinas-Vargas","year":"2014","unstructured":"Salinas-Vargas ME, Ca\u00f1izares-Mac\u00edas MP (2014) On-line solid-phase extraction using a C18 minicolumn coupled to a flow injection system for determination of caffeine in green and roasted coffee beans. Food Chem 147:182\u2013188","journal-title":"Food Chem"},{"key":"2790_CR23","doi-asserted-by":"crossref","first-page":"2287","DOI":"10.1111\/j.1365-2621.2011.02748.x","volume":"46","author":"C Somporn","year":"2011","unstructured":"Somporn C, Kamtuo A, Theerakulpisut P, Siriamornpun S (2011) Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor). Int J Food Sci Technol 46:2287\u20132296","journal-title":"Int J Food Sci Technol"},{"key":"2790_CR24","doi-asserted-by":"crossref","first-page":"298","DOI":"10.1016\/j.foodchem.2013.12.040","volume":"153","author":"AT Toci","year":"2014","unstructured":"Toci AT, Farah A (2014) Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators. Food Chem 153:298\u2013314","journal-title":"Food Chem"},{"key":"2790_CR25","unstructured":"Toci AT, Silva CM, Fernandes F (2014) Effect of roasting speed on the volatile composition of different quality coffee blends roasted in an industrial semi-fluidized bed roaster and in a small scale fluidized bed roaster. In: 25nd international conference on coffee science"},{"key":"2790_CR26","doi-asserted-by":"crossref","first-page":"266","DOI":"10.1016\/j.foodchem.2014.05.039","volume":"164","author":"A Tsukui","year":"2014","unstructured":"Tsukui A, Santos J\u00fanior HM, Oigman SS, de Souza ROMA, Bizzo HR, Rezende CM (2014) Microwave-assisted extraction of green coffee oil and quantification of diterpenes by HPLC. Food Chem 164:266\u2013271","journal-title":"Food Chem"},{"key":"2790_CR27","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1016\/j.foodchem.2005.12.049","volume":"101","author":"ALS Vasconcelos","year":"2007","unstructured":"Vasconcelos ALS, Franca AS, Gl\u00f3ria MBA, Mendon\u00e7a JCF (2007) A comparative study of chemical attributes and levels of amines in defective green and roasted coffee beans. Food Chem 101:26\u201332","journal-title":"Food Chem"},{"key":"2790_CR28","first-page":"81","volume":"4","author":"JA Westerhuis","year":"2008","unstructured":"Westerhuis JA, Hoefsloot HCJ, Smit S, Vis DJ, Smilde AK, van Velzen EJJ, van Duijnhoven JPM, van Dorsten FA (2008) Assessment of PLSDA cross validation. Metabolomics 4:81\u201389","journal-title":"Assessment of PLSDA cross validation. Metabolomics"},{"key":"2790_CR29","first-page":"171","volume-title":"Carbohydrate chemistry for food scientists","author":"RL Whistler","year":"1997","unstructured":"Whistler RL, BeMiller JN (1997) Carbohydrate chemistry for food scientists. Marcel Dekker, New York, pp 171\u2013174"}],"container-title":["European Food Research and Technology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s00217-016-2790-1.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s00217-016-2790-1\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s00217-016-2790-1.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2017,6,24]],"date-time":"2017-06-24T19:21:06Z","timestamp":1498332066000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s00217-016-2790-1"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,9,21]]},"references-count":29,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2017,5]]}},"alternative-id":["2790"],"URL":"https:\/\/doi.org\/10.1007\/s00217-016-2790-1","relation":{},"ISSN":["1438-2377","1438-2385"],"issn-type":[{"value":"1438-2377","type":"print"},{"value":"1438-2385","type":"electronic"}],"subject":[],"published":{"date-parts":[[2016,9,21]]}}}