The present non-targeted ¹H NMR-based fingerprinting approach along with multivariate analysis established differences between representative aqueous extracts of commercial ground roasted coffee (GRC) and instant (soluble) coffee (IC) samples. The latter were prepared either by spray drying or freeze drying. When comparing a total of 33 compounds between GRC and IC, the latter product contained a remarkable increase in 5-(hydroxymethyl)furfural and carbohydrates, as well as a clear decrease in trigonelline, N-methylpyridinium, caffeine, caffeoylquinic acids and 2-furylmethanol. Furthermore, the current protocol was able to detect the subtle chemical differences between spray-dried and freeze-dried IC. The aforementioned metabolites could serve as target molecules in the attempt to preserve, as much as possible, the organoleptic and nutraceutical properties of GRC during the industrial drying processes used in the production of the two commercial types of IC.

目前的基于¹ H NMR的非目标指纹图谱方法以及多变量分析确定了商用磨碎咖啡（GRC）和速溶（可溶性）咖啡（IC）样品的代表性水提取物之间的差异。后者通过喷雾干燥或冷冻干燥制备。当比较GRC和IC之间的总共33种化合物时，后一种产物的5-（羟甲基）糠醛和碳水化合物含量显着增加，而藜芦碱N则明显减少-甲基吡啶鎓，咖啡因，咖啡酰奎尼酸和2-呋喃甲醇。此外，当前的协议能够检测喷雾干燥和冷冻干燥的IC之间的细微化学差异。上述代谢物可作为目标分子，以试图在生产两种商业类型IC的工业干燥过程中尽可能保留GRC的感官和营养价值。