Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans

Food Chemistry

Volumn 205, Issue , 2016, Pages 52-57

  Servillo, Luigi ^a   Giovane, Alfonso ^a   Casale, Rosario ^a   Cautela, Domenico ^b   D'Onofrio, Nunzia ^a   Balestrieri, Maria Luisa ^a   Castaldo, Domenico ^b,c,d  

^a SECOND UNIVERSITY OF NAPLES   (Italy)

^b Stazione Sperimentale per le Industrie delle Essenze e dei Derivati Agrumari   (Italy)

^c Ministero dello Sviluppo Economico   (Italy)

^d UNIVERSITY OF SALERNO   (Italy)

Author keywords

Arabica coffee; Betaines; Homostachydrine; LC ESI MS MS; N methylpipecolic acid; Pipecolic acid betaine; Roasted coffee; Robusta coffee

Indexed keywords

BETAINES; MASS SPECTROMETRY;

HOMOSTACHYDRINE; LC-ESI-MS/MS; PIPECOLIC ACID BETAINES; ROASTED COFFEE; ROBUSTA COFFEE;

COFFEE;

BETAINE; HOMOSTACHYDRINE; PIPECOLIC ACID DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; BEAN; COFFEA ARABICA; COFFEA CANEPHORA; COFFEE; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLITE; NONHUMAN; RAPID TEST; THERMOSTABILITY; ANALYSIS; CHEMISTRY; CLASSIFICATION; COFFEA; FOOD CONTAMINATION; FOOD HANDLING; HEAT; PLANT SEED; PROCEDURES;

BETAINE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COFFEA; FOOD CONTAMINATION; FOOD HANDLING; HOT TEMPERATURE; PIPECOLIC ACIDS; SEEDS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 84962326136     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.02.154     Document Type: Article

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