Quantification of caffeine, trigonelline and nicotinic acid in espresso coffee: The influence of espresso machines and coffee cultivars

International Journal of Food Sciences and Nutrition

Volumn 65, Issue 4, 2014, Pages 465-469

  Caprioli, Giovanni ^a   Cortese, Manuela ^a   Maggi, Filippo ^a   Minnetti, Caterina ^a   Odello, Luigi ^b   Sagratini, Gianni ^a   Vittori, Sauro ^a  

^a UNIVERSITY OF CAMERINO   (Italy)

^b Centro Studi Assaggiatori   (Italy)

Author keywords

Arabica coffee; Caffeine; Espresso coffee machine; Extraction pressure; Extraction temperature; Robusta coffee

Indexed keywords

ALKALOID; CAFFEINE; COFFEE; NICOTINIC ACID; TRIGONELLINE;

CHEMISTRY; COFFEA; COFFEE; COMPARATIVE STUDY; DEVICES; ECONOMICS; FOOD CONTROL; FOOD INDUSTRY; FOOD QUALITY; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROSTATIC PRESSURE; ITALY; KITCHEN; METABOLISM; PLANT SEED; PROCEDURES; REPRODUCIBILITY; SPECTROPHOTOMETRY; VALIDATION STUDY;

ALKALOIDS; CAFFEINE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COFFEA; COFFEE; COOKING AND EATING UTENSILS; FOOD INSPECTION; FOOD QUALITY; FOOD-PROCESSING INDUSTRY; HOT TEMPERATURE; HYDROSTATIC PRESSURE; ITALY; NIACIN; REPRODUCIBILITY OF RESULTS; SEEDS; SPECTROPHOTOMETRY;

EID: 84901025088     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2013.873890     Document Type: Article

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