Discrimination between Arabica and Robusta Coffee Species on the Basis of Their Amino Acid Enantiomers

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 22, 2003, Pages 6495-6501

  Casal, Susana ^a   Alves, M Rui ^b   Mendes, Eulália ^a   Oliveira, M Beatriz P P ^a   Ferreira, Margarida A ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b INSTITUTO POLITÉCNICO DE VIANA DO CASTELO   (Portugal)

Author keywords

Amino acid enantiomers; Coffee; Discriminant analysis; L and D amino acids; Processing method

Indexed keywords

AMINO ACID; ESTER; GLUTAMIC ACID; N ETHOXYCARBONYLHEPTAFLUOROBUTYL ESTER; PIPECOLIC ACID; TRYPTOPHAN; UNCLASSIFIED DRUG;

AMINO ACID COMPOSITION; ARTICLE; COFFEE; CONTROLLED STUDY; DERIVATIZATION; DISCRIMINANT ANALYSIS; ENANTIOMER; EXTRACTION; FOOD ANALYSIS; FOOD PROCESSING; GAS CHROMATOGRAPHY; HARVEST; HYDROLYSIS; ION EXCHANGE CHROMATOGRAPHY; MULTIVARIATE ANALYSIS; NONHUMAN; QUANTITATIVE ANALYSIS; REPRODUCIBILITY;

AMINO ACIDS; CHROMATOGRAPHY, GAS; COFFEA; HEAT; HYDROLYSIS; PLANT EXTRACTS; REPRODUCIBILITY OF RESULTS; SEEDS; STEREOISOMERISM;

COFFEA ARABICA; COFFEA CANEPHORA;

EID: 0346993316     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034354w     Document Type: Article

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