Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans

doi:10.1016/j.foodres.2021.110544

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	Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans
	Wang,Yanbing ; Wang,Xiaoyuan ; Hu,Guilin ; Hong,Defu ; Bai,Xuehui ; Guo,Tieying ; Zhou,Hua ; Li,Jinhong ; Qiu,Minghua
	2021
发表期刊	FOOD RESEARCH INTERNATIONAL
ISSN	0963-9969
卷号	147 页码:110544
摘要	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 (H-1 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.
关键词	Coffea arabica Cultivar GC MS Introgressed Bourbon-Typica H-1 NMR CHLOROGENIC ACIDS BEVERAGE QUALITY AROMA COMPOUNDS CLIMATE-CHANGE GC H-1-NMR IMPACT RUST CUP SPECTROSCOPY
DOI	10.1016/j.foodres.2021.110544
WOS记录号	WOS:000684807300012
引用统计	被引频次：22[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/73338
专题	中国科学院昆明植物研究所
作者单位	1.Guangxi Univ, Coll Agr, Nanning 530004, Guangxi, Peoples R China 2.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Yunnan, Peoples R China 3.Dehong Trop Agr Res Inst Yunnan, Ruili 678600, Yunnan, Peoples R China
推荐引用方式 GB/T 7714	Wang,Yanbing,Wang,Xiaoyuan,Hu,Guilin,et al. Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans[J]. FOOD RESEARCH INTERNATIONAL,2021,147:110544.
APA	Wang,Yanbing.,Wang,Xiaoyuan.,Hu,Guilin.,Hong,Defu.,Bai,Xuehui.,...&Qiu,Minghua.(2021).Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans.FOOD RESEARCH INTERNATIONAL,147,110544.
MLA	Wang,Yanbing,et al."Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans".FOOD RESEARCH INTERNATIONAL 147(2021):110544.

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