Discrimination of commercial roasted and ground coffees according to chemical composition

Roasted and ground 38 commercial coffees and coffees of known species (arabica, robusta) were characterized by principal component analysis using as variables nicotinic acid, trigonelline, 5-o-caffeoylquinic acid (5-CQA), caffeine, kahweol and cafestol, which are potentially indicative of species. T...

Full description

Bibliographic Details

Published in:	Journal of the Brazilian Chemical Society Vol. 23; no. 7; pp. 1347 - 1354
Main Authors:	Souza, Romilaine M. N. de, Benassi, Marta T.
Format:	Journal Article
Language:	English
Published:	Sociedade Brasileira de Química 01-07-2012
Subjects:	CHEMISTRY, MULTIDISCIPLINARY caffeine arabica robusta pca kahweol
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!