Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans
| Autor: | Ming-Hua Qiu, Jinhong Li, Xiaoyuan Wang, Defu Hong, Zhou Hua, Guo Tieying, Guilin Hu, Yanbing Wang, Xuehui Bai |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0303 health sciences
biology 030309 nutrition & dietetics Chemistry Coffea arabica 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 03 medical and health sciences Horticulture 0404 agricultural biotechnology Proton NMR Composition (visual arts) Cultivar Gas chromatography Gas chromatography–mass spectrometry Aroma Food Science Chemical Ingredients |
| Zdroj: | Food Research International. 147:110544 |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2021.110544 |
| Popis: | This work aimed to study the composition differences of roasted beans between 12 coffee cultivars (Catimor 7963, HIBRIDO DE TIMOR, Ruiru 11, Castillo, DTARI 296, DTARI 366, DTARI 392, DTARI 585, SL28, SL34, Catuai-Amarelo and Catuai-Vermelho) from Bourbon-Typica group and Introgressed group under subtropical humid monsoon climate. The water-soluble compounds of roasted coffee beans were characterized by proton nuclear magnetic resonance spectroscopy (1H NMR), and the aroma components were analyzed by static headspace gas chromatography mass spectrometry (SHS-GC/MS). In total, 20 water soluble compounds and 43 volatile compounds were identified. Both water-soluble and volatile compounds are rich in acidic substances, and the content varied depending on the cultivars. Furthermore, principal component analysis (PCA) clustered 12 coffee cultivars into four groups. The four different chemically defined clusters of Arabica cultivars produced by chemical differences cannot reflect the traditional grouping based on introgressed, and it is one-sided to judge coffee quality based on lineage. These results give further insight into the quality characteristics of different coffee cultivars, which is of great significance for guiding the adjustment of cultivars' structure and the breeding of new cultivars. |
| Databáze: | OpenAIRE |
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