Identification of chemical clusters discriminators of the roast degree in Arabica and Robusta coffee beans

European Food Research and Technology

Volumn 233, Issue 2, 2011, Pages 303-311

  Bicho, Natalina Cavaco ^a,b   Leitão, António Eduardo ^b   Ramalho, José Cochicho ^b   Lidon, Fernando Cebola ^a  

^a UNIVERSIDADE NOVA DE LISBOA   (Portugal)

^b INSTITUTO DE INVESTIGAÇÃO CIENTÍFICA TROPICAL   (Portugal)

Author keywords

Arabica coffee; Caffeine; Chlorogenic acids; Roasted coffee beans; Robusta coffee; Trigonelline

Indexed keywords

ARABICA COFFEE; CAFFEINE; CHLOROGENIC ACIDS; ROASTED COFFEE; ROBUSTA COFFEE; TRIGONELLINE;

DISCRIMINATORS; MULTIVARIANT ANALYSIS;

COFFEE;

COFFEA ARABICA; COFFEA CANEPHORA;

EID: 79960618215     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1518-5     Document Type: Article

References (39)

1. Leroy T, Ribeyre F, Bertrand B, Charmetant P, Dufour M, Montagnon C, Marraccini P, Pot D (2006) Braz J Plant Physiol 18: 229-242.
2. Mendonça LMVL, Pereira RGFA, Mendes ANG (2005) Ciências Tecnologia Alimentar 25: 239-243.
3. Nestlé (1991) Coffee. Documentation Centre, Corporate Affairs Department, Nestec Ltd, Vevey, Switzerland, pp 1-60.
4. Silvarolla MB, Mazzafera P, Fazuoli LC (2004) Nature 429: 826.
5. Ferrão RG, Ferrão MAG, Fonseca AFA, Pacova BEV (2007) Melhoramento genético de Coffea canephora. In: Ferrão RG et al. (ed) Café Conilon, pp 121-173.
6. Stennert A, Maier HG (1994) Z Lebensm Unters Forsch 199: 198-200.
7. Macrae R (1985) Nitrogenous components. In: Clarke RJ, Macrae R (eds) Coffee I: Chemistry. Elsevier Applied Science Publishers Co Ltd, London & New York, pp 115-152.
8. Morais SAL, Aquino FJT, Nascimento PM, Nascimento EA, Chang R (2009) Quim Nova 32: 327-331.
9. Clifford MN, Staniforth PS (1977) A critical comparison of six spectrophotometric methods for measuring chlorogenic acids in green coffee beans. In: Huitième Colloque Scientifique International sur le Café. ASIC, Paris, pp 109-114.
10. Viani R (1993) The composition of coffee. In: Caffeine, coffee, and health. S Garatin Raven Press Ltd, New York, pp 17-41.
11. Clifford MN (1987) Chemical and physical aspects of green coffee products. In: Clifford MN, Wilson KC (eds) Coffee, botany, biochemistry and production of beans and beverage. Croom Helm & Methuen Inc, New York, pp 305-374.
12. Clifford MN (1999) J Sci Food Agric 79: 362-372.
13. Correia MNG (1995) Manual da tecnologia do café. Cultivar, Associação dos Técnicos de Culturas Tropicais, Porto, p 117.
14. Martin MJ, Pablos F, Bello MA, González AG (1997) Fresenius J Anal Chem 357: 357-358.
15. Stadler RH, Varga N, Hau J, Vera FA, Welti DH (2002) J Agric Food Chem 50: 1192-1199.
16. Instrução Normativa no 8 (2003) Regulamento técnico de identidade e de qualidade para a classificação do café beneficiado grão cru. Ministério de Estado da Agricultura, Pecuária e Abastecimento, Brasil.
17. NP 1666 (1980) Café-Colheita de amostras de café verde em sacos. Direcção Geral de Qualidade, Lisboa.
18. ISO 4072 (1982) Green coffee in bags-sampling. International Organization for Standardization.
19. PSCB no 36/02 (2002) Code of practice: enhancement of coffee quality through prevention of mould formation. International Coffee Organization.
20. AOAC (1996a) Coffee and tea. AOAC International-Association of Official Analytical Chemists, vol. 2, chapter 30.
21. AOAC (1996b) Definition of terms and explanatory notes. AOAC International-Official methods of analysis, vol. 1, note 11.
22. ISO 10095 (1992) Coffee. Determination of caffeine content. Method using high-performance liquid chromatography. International Organization for Standardization.
23. Trugo LC, Macrae R (1984) Analyst 109: 263-266.
24. Farah A, De Paulis T, Trugo LC, Martin PR (2005) J Agric Food Chem 53: 1505-1513.
25. Neto JMM, Moita GC (1998) Quim Nova 21: 467-469.
26. Alvarenga N, Silva P, Rodriguez-Garcia J, Sousa I (2008) J Dairy Res 75: 233-239.
27. Chapman KW, Lawless HT, Boor KJ (2001) J Dairy Sci 84: 12-20.
28. Maeztu L, Andueza S, Ibañez C, de Peña MP, Bello J, Cid C (2001) J Agric Food Chem 49: 4743-4747.
29. Da Silva AFS, Minim VPR, Chaves JBP, Stringheta PC, Ribeiro MM (2004) Ciências Tecnologia Alimentar 24: 468-472.
30. Woodman JS (1985) Carboxylic acids. In: Clarke RJ, Macrae R (eds) Coffee I: Chemistry. Elsevier Applied Science Publishers Co Ltd, London and New York, pp 266-289.
31. Siqueira HH, Abreu CMP (2006) Ciências Agrotecnológicas 30: 112-117.
32. Toci A, Farah A, Trugo LC (2006) Quim Nova 29: 965-971.
33. Daglia M, Cuzzoni MT, Dacarro C (1994) J Agric Food Chem 42: 2273-2277.
34. IC AB (2007) Revisão 15-Norma de qualidade recomendável e boas práticas de fabricação de cafés torrados em grão e cafés torrados moídos. Associação Brasileira da Indústria do Café, Brasil, pp 1-20.
35. Alves ST, Dias RCE, Benassi MT, Scholz MBS (2006) Quim Nova 29: 1164-1168.
36. Mori EEM, Bragagnolo N, Morgano MA, Anjos VDA, Yotsuyanagi K, Faria EV, Iyomasa JM (2003) Food Food Ingred J Jpn 208: 416-423.
37. Clifford MN (1985) Chlorogenic acids. In: Clarke RJ, Macrae R (eds) Coffee I: Chemistry. Elsevier Applied Science Publishers Co Ltd, London and New York, pp 153-202.
38. Ky LC, Louarn J, Dussert S, Guyot B, Hamon S, Noirot M (2001) Food Chem 75: 223-230.
39. Viani R (1986) Coffee. In: Ullmann's Encyclopedia of industrial chemistry, vol A7. VCH Verlagsgesellschaft, Weinheim, pp 315-339.