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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
ISSN0963-9969
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
DOI10.1016/j.foodres.2021.110544
WOS记录号WOS:000684807300012
引用统计
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
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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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