<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0122-8706</journal-id>
<journal-title><![CDATA[Ciencia y Tecnología Agropecuaria]]></journal-title>
<abbrev-journal-title><![CDATA[Cienc. Tecnol. Agropecuaria]]></abbrev-journal-title>
<issn>0122-8706</issn>
<publisher>
<publisher-name><![CDATA[Corporación Colombiana de Investigación Agropecuaria - Corpoica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0122-87062022000100014</article-id>
<article-id pub-id-type="doi">10.21930/rcta.vol23_num1_art:2265</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Identificación de adulteraciones en café tostado mediante cromatografía de gases acoplada a espectrometría de masas]]></article-title>
<article-title xml:lang="en"><![CDATA[Identification of adulterations in roasted coffee by gas chromatography coupled with mass spectrometry]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Campoverde León]]></surname>
<given-names><![CDATA[Joseph David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santín]]></surname>
<given-names><![CDATA[Kaila]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Figueroa]]></surname>
<given-names><![CDATA[Jorge G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Técnica Particular de Loja  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Técnica Particular de Loja  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Técnica Particular de Loja  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<volume>23</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0122-87062022000100014&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0122-87062022000100014&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0122-87062022000100014&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En el mundo, el café es el segundo producto más comercializado después del petróleo. Sin embargo, debido a su elevado precio, suele ser adulterado con materiales de menor costo. El objetivo de la presente investigación fue desarrollar un método basado en la combinación de las técnicas de microextracción de fase sólida (SPME) con la cromatografía de gases acoplado a espectrometría de masas (GC-MS) y el análisis de componentes principales (PCA), para detectar la presencia de haba y/o cebada en café tostado. Además, se optimizó la SPME de compuestos volátiles del café, mediante la metodología de superficie de respuesta. Respecto al método de extracción, se encontró que las condiciones óptimas fueron 16 y 35 min, para el tiempo de equilibrio y extracción, respectivamente. Por otra parte, se identificaron 44, 36 y 24 compuestos, en café, cebada y haba, respectivamente. De acuerdo con nuestro conocimiento, es el primer estudio respecto a la identificación de compuestos volátiles en haba tostada. Finalmente, el método desarrollado permitió detectar la probable presencia de haba en cuatro muestras comerciales de café. Además, se descartó la presencia de cebada en estas muestras.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Globally, coffee is the second most commercialized product after crude oil. Nevertheless, due to its high price, this product is usually adulterated with lower-cost products. The objective of the present study was to develop a method based on the combination of solid phase microextraction (SPME) with gas chromatography coupled to mass spectrometry (GC-MS) and principal component analysis (PCA), to detect the presence of faba beans and/or barley in roasted coffee. In addition, the SPME of volatile coffee compounds was optimized using the response surface methodology. The optimized SPME conditions were 16 min as conditioning time and 35 min as extraction time. Besides, 44, 36 and 24 compounds were identified, in coffee, barley and bean, respectively. Finally, the developed method allowed detecting the probable presence of faba bean in four commercial coffee samples. To our knowledge, this is the first time that volatile compounds have been described in roasted faba bean. In addition, the presence of barley in these samples was ruled out.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[análisis de componentes]]></kwd>
<kwd lng="es"><![CDATA[cebada]]></kwd>
<kwd lng="es"><![CDATA[cereales]]></kwd>
<kwd lng="es"><![CDATA[compuestos orgánicos volátiles]]></kwd>
<kwd lng="es"><![CDATA[haba]]></kwd>
<kwd lng="es"><![CDATA[microextracción en fase sólida]]></kwd>
<kwd lng="es"><![CDATA[optimización]]></kwd>
<kwd lng="en"><![CDATA[barley]]></kwd>
<kwd lng="en"><![CDATA[cereals]]></kwd>
<kwd lng="en"><![CDATA[faba bean]]></kwd>
<kwd lng="en"><![CDATA[component analysis]]></kwd>
<kwd lng="en"><![CDATA[optimization]]></kwd>
<kwd lng="en"><![CDATA[organic volatile compounds]]></kwd>
<kwd lng="en"><![CDATA[solid phase microextraction]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Akkad]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Kharraz]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Han]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[House]]></surname>
<given-names><![CDATA[J. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Curtis]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2019</year>
<numero>120</numero>
<issue>120</issue>
<page-range>285-94</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Aquino]]></surname>
<given-names><![CDATA[F. J. T.]]></given-names>
</name>
<name>
<surname><![CDATA[Augusti]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Alves]]></surname>
<given-names><![CDATA[J. d. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Diniz]]></surname>
<given-names><![CDATA[M. E. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Morais]]></surname>
<given-names><![CDATA[S. A. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Alves]]></surname>
<given-names><![CDATA[B. H. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Nascimento]]></surname>
<given-names><![CDATA[E. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Sabino]]></surname>
<given-names><![CDATA[A. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Direct infusion electrospray ionization mass spectrometry applied to the detection of forgeries: Roasted coffees adulterated with their husks]]></article-title>
<source><![CDATA[Microchemical Journal]]></source>
<year>2014</year>
<volume>117</volume>
<page-range>127-32</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bansal]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Mangal]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Mangal]]></surname>
<given-names><![CDATA[A. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Kumar]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food adulteration: sources, health risks, and detection methods]]></article-title>
<source><![CDATA[Critical Reviews in Food Science and Nutrition]]></source>
<year>2017</year>
<volume>57</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1174-89</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Beal]]></surname>
<given-names><![CDATA[A. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Mottram]]></surname>
<given-names><![CDATA[D. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Compounds contributing to the characteristic aroma of malted barley]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>1994</year>
<volume>42</volume>
<numero>12</numero>
<issue>12</issue>
<page-range>2880-4</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bezerra]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Santelli]]></surname>
<given-names><![CDATA[R. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Oliveira]]></surname>
<given-names><![CDATA[E. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Villar]]></surname>
<given-names><![CDATA[L. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Escaleira]]></surname>
<given-names><![CDATA[L. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Response surface methodology (RSM) as a tool for optimization in analytical chemistry]]></article-title>
<source><![CDATA[Talanta]]></source>
<year>2008</year>
<volume>76</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>965-77</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bianchi]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Careri]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Conti]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Musci]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Vreuls]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comparison of comprehensive two&#8208;dimensional gas chromatography&#8208;time&#8208;of&#8208;flight mass spectrometry and gas chromatography&#8208;mass spectrometry for the qualitative characterisation of roasted barley by solid&#8208;phase microextraction]]></article-title>
<source><![CDATA[Journal of Separation Science]]></source>
<year>2007</year>
<volume>30</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>527-33</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cai]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Ting]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Jin-lan]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Novel identification strategy for ground coffee adulteration based on UPLC&#8211;HRMS oligosaccharide profiling]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2016</year>
<volume>190</volume>
<page-range>1046-9</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Costa Freitas]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Parreira]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Vilas-Boas]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comparison of two SPME fibers for differentiation of coffee by analysis of volatile compounds]]></article-title>
<source><![CDATA[Chromatographia]]></source>
<year>2001</year>
<volume>54</volume>
<page-range>647-52</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[de Moura Ribeiro]]></surname>
<given-names><![CDATA[M. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Boralle]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Pezza]]></surname>
<given-names><![CDATA[H. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Pezza]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Toci]]></surname>
<given-names><![CDATA[A. T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Authenticity of roasted coffee using1 H NMR spectroscopy]]></article-title>
<source><![CDATA[Journal of Food Composition and Analysis]]></source>
<year>2017</year>
<volume>57</volume>
<page-range>24-30</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Figueroa]]></surname>
<given-names><![CDATA[J. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Vargas]]></surname>
<given-names><![CDATA[L. F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación de DES, FSC Y SPME/CG-MS para la extracción y determinación de compuestos responsables del aroma de café tostado de Vilcabamba-Ecuador]]></article-title>
<source><![CDATA[Química Nova]]></source>
<year>2016</year>
<volume>39</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>712-9</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Flament]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
</person-group>
<source><![CDATA[Coffee flavor chemistry]]></source>
<year>2001</year>
<publisher-name><![CDATA[John Wiley &amp; Sons]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="">
<collab>Food and Agriculture Organization of the United Nations [FAO]</collab>
<source><![CDATA[FAOSTAT]]></source>
<year>2020</year>
</nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Franca]]></surname>
<given-names><![CDATA[A. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Oliveira]]></surname>
<given-names><![CDATA[L. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Oliveira]]></surname>
<given-names><![CDATA[R. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Agresti]]></surname>
<given-names><![CDATA[P. C. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Augusti]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment]]></article-title>
<source><![CDATA[Journal of Food Engineering]]></source>
<year>2009</year>
<volume>92</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>345-52</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="">
<collab>International Coffee Organization</collab>
<source><![CDATA[Historical data on the global coffee trade]]></source>
<year>2018</year>
</nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="book">
<collab>International Trade Centre</collab>
<source><![CDATA[The Coffee Exporter&#8217;s Guide]]></source>
<year>2011</year>
<publisher-loc><![CDATA[Geneva, Switzerland ]]></publisher-loc>
<publisher-name><![CDATA[International Trade Centre]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jele&#324;]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Krawczyk]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Larsen]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Jarosz]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Go&#322;&#281;bniak]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Main compounds responsible for off&#8208;odour of strawberries infected by Phytophthora cactorum]]></article-title>
<source><![CDATA[Letters in Applied Microbiology]]></source>
<year>2005</year>
<volume>40</volume>
<page-range>255-9</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jham]]></surname>
<given-names><![CDATA[G. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Winkler]]></surname>
<given-names><![CDATA[J. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Berhow]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Vaughn]]></surname>
<given-names><![CDATA[S. F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[&#947;-Tocopherol as a marker of Brazilian coffee (Coffea arabica L.) adulteration by corn]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2007</year>
<volume>55</volume>
<numero>15</numero>
<issue>15</issue>
<page-range>5995-9</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Korho&#328;ová]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Hron]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Klim&#269;íková]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Müller]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Bedná&#345;]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Barták]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Coffee aroma&#8212;statistical analysis of compositional data]]></article-title>
<source><![CDATA[Talanta]]></source>
<year>2009</year>
<volume>80</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>710-5</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kotowska]]></surname>
<given-names><![CDATA[U.]]></given-names>
</name>
<name>
<surname><![CDATA[&#379;alikowski]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Isidorov]]></surname>
<given-names><![CDATA[V. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[HS-SPME/GC&#8211;MS analysis of volatile and semi-volatile organic compounds emitted from municipal sewage sludge]]></article-title>
<source><![CDATA[Environmental Monitoring and Assessment]]></source>
<year>2012</year>
<volume>184</volume>
<page-range>2893-907</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Leffingwell]]></surname>
<given-names><![CDATA[J. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Alford]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Volatile constituents of perique tobacco]]></article-title>
<source><![CDATA[Electronic Journal of Environmental, Agricultural and Food Chemistry]]></source>
<year>2005</year>
<volume>4</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>899-915</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Leffingwell]]></surname>
<given-names><![CDATA[J. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Alford]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Volatile constituents of the giant puffball mushroom (Calvatia gigantea)]]></article-title>
<source><![CDATA[Leffingwell Reports]]></source>
<year>2011</year>
<volume>4</volume>
<page-range>1-17</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Xu]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhou]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques]]></article-title>
<source><![CDATA[International Journal of Food Science &amp; Technology]]></source>
<year>2007</year>
<volume>42</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>543-50</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Maga]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cereal volatiles, a review]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>1978</year>
<volume>26</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>175-8</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Majcher]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Klensporf-Pawlik]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Dziadas]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Jele&#324;]]></surname>
<given-names><![CDATA[H. H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Identification of aroma active compounds of cereal coffee brew and its roasted ingredients]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2013</year>
<volume>61</volume>
<page-range>2648-54</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oliveira]]></surname>
<given-names><![CDATA[R. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Oliveira]]></surname>
<given-names><![CDATA[L. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Franca]]></surname>
<given-names><![CDATA[A. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Augusti]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of the potential of SPME-GC-MS and chemometrics to detect adulteration of ground roasted coffee with roasted barley]]></article-title>
<source><![CDATA[Journal of Food Composition and Analysis]]></source>
<year>2009</year>
<volume>22</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>257-61</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oomah]]></surname>
<given-names><![CDATA[B. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Razafindrainibe]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Drover]]></surname>
<given-names><![CDATA[J. C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Headspace volatile components of Canadian grown low&#8208;tannin faba bean (Vicia faba L.) genotypes]]></article-title>
<source><![CDATA[Journal of the Science of Food and Agriculture]]></source>
<year>2014</year>
<volume>94</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>473-81</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pauli]]></surname>
<given-names><![CDATA[E. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Barbieri]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Garcia]]></surname>
<given-names><![CDATA[P. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Madeira]]></surname>
<given-names><![CDATA[T. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Junior]]></surname>
<given-names><![CDATA[V. R. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Scarminio]]></surname>
<given-names><![CDATA[I. S.]]></given-names>
</name>
<name>
<surname><![CDATA[da Camara]]></surname>
<given-names><![CDATA[C. A. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Nixdorf]]></surname>
<given-names><![CDATA[S. L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Detection of ground roasted coffee adulteration with roasted soybean and wheat]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2014</year>
<volume>61</volume>
<page-range>112-9</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pino]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Márquez]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Quijano]]></surname>
<given-names><![CDATA[C. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Castro]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Compostos voláteis em noni (Morinda citrifolia L.) em dois estágios de maturação]]></article-title>
<source><![CDATA[Food Science and Technology]]></source>
<year>2010</year>
<volume>30</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>183-7</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramalho]]></surname>
<given-names><![CDATA[P. S.]]></given-names>
</name>
<name>
<surname><![CDATA[de Freitas]]></surname>
<given-names><![CDATA[V. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Macedo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Volatile components of Cistus ladanifer leaves]]></article-title>
<source><![CDATA[Flavour and Fragrance Journal]]></source>
<year>1999</year>
<volume>14</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>300-2</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Reis]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Botelho]]></surname>
<given-names><![CDATA[B. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Franca]]></surname>
<given-names><![CDATA[A. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Oliveira]]></surname>
<given-names><![CDATA[L. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Simultaneous detection of multiple adulterants in ground roasted coffee by ATR-FTIR spectroscopy and data fusion]]></article-title>
<source><![CDATA[Food Analytical Methods]]></source>
<year>2017</year>
<volume>10</volume>
<page-range>2700-9</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Risticevic]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Carasek]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Pawliszyn]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Headspace solid-phase microextraction&#8211;gas chromatographic&#8211;time-of-flight mass spectrometric methodology for geographical origin verification of coffee]]></article-title>
<source><![CDATA[Analytica Chimica Acta]]></source>
<year>2008</year>
<volume>617</volume>
<numero>1-2</numero>
<issue>1-2</issue>
<page-range>72-84</page-range></nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sezer]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Apaydin]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Bilge]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Boyaci]]></surname>
<given-names><![CDATA[I. H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Coffee arabica adulteration: Detection of wheat, corn and chickpea]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2018</year>
<volume>264</volume>
<page-range>142-8</page-range></nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Song]]></surname>
<given-names><![CDATA[H. Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Jang]]></surname>
<given-names><![CDATA[H. W.]]></given-names>
</name>
<name>
<surname><![CDATA[Debnath]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[K. G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Analytical method to detect adulteration of ground roasted coffee]]></article-title>
<source><![CDATA[International Journal of Food Science &amp; Technology]]></source>
<year>2019</year>
<volume>54</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>256-62</page-range></nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Souto]]></surname>
<given-names><![CDATA[U. T. d. C. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Barbosa]]></surname>
<given-names><![CDATA[M. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Dantas]]></surname>
<given-names><![CDATA[H. V.]]></given-names>
</name>
<name>
<surname><![CDATA[de Pontes]]></surname>
<given-names><![CDATA[A. S.]]></given-names>
</name>
<name>
<surname><![CDATA[da Silva Lyra]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Diniz]]></surname>
<given-names><![CDATA[P. H. G. D.]]></given-names>
</name>
<name>
<surname><![CDATA[de Araújo]]></surname>
<given-names><![CDATA[M. C. U.]]></given-names>
</name>
<name>
<surname><![CDATA[da Silva]]></surname>
<given-names><![CDATA[E. C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Identification of adulteration in ground roasted coffees using UV&#8211;Vis spectroscopy and SPA-LDA]]></article-title>
<source><![CDATA[LWT-Food Science and Technology]]></source>
<year>2015</year>
<volume>63</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>1037-41</page-range></nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="">
<collab>Specialty Coffee Association</collab>
<source><![CDATA[Cupping Protocols]]></source>
<year>2003</year>
</nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Su]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Guo]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Analysis of volatile compounds from Mentha hapioealyx Briq by GC-MS based on accurate mass measurement and retention index]]></article-title>
<source><![CDATA[Acta Chimica Sinica]]></source>
<year>2009</year>
<volume>67</volume>
<page-range>546-54</page-range></nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tavares]]></surname>
<given-names><![CDATA[K. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Lima]]></surname>
<given-names><![CDATA[A. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Nunes]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[V. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Mendes]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Casal]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Pereira]]></surname>
<given-names><![CDATA[R. G. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Free tocopherols as chemical markers for Arabica coffee adulteration with maize and coffee by-products]]></article-title>
<source><![CDATA[Food Control]]></source>
<year>2016</year>
<volume>70</volume>
<page-range>318-24</page-range></nlm-citation>
</ref>
<ref id="B38">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Toci]]></surname>
<given-names><![CDATA[A. T.]]></given-names>
</name>
<name>
<surname><![CDATA[Farah]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Pezza]]></surname>
<given-names><![CDATA[H. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Pezza]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Coffee adulteration: More than two decades of research]]></article-title>
<source><![CDATA[Critical Reviews in Analytical Chemistry]]></source>
<year>2016</year>
<volume>46</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>83-92</page-range></nlm-citation>
</ref>
<ref id="B39">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Villarreal Andrade]]></surname>
<given-names><![CDATA[A. E.]]></given-names>
</name>
</person-group>
<source><![CDATA[Obtención de un sucedáneo del café a partir de haba y fréjol tostados]]></source>
<year>2013</year>
<publisher-name><![CDATA[Universidad Central del Ecuador]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B40">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[P. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Kato]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Fujimaki]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Studies on flavor components of roasted barley: Part II. The major volatile carbonyl compounds]]></article-title>
<source><![CDATA[Agricultural and Biological Chemistry]]></source>
<year>1968</year>
<volume>32</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>501-6</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
