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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.
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