| Title: | Use of non-volatile compounds for the classification of specialty and traditional Brazilian coffees using principal component analysis |
| Author(s): | Alcantara RN; Dresch D; Melchert R; |
| Address: | "Luiz de Queiroz College of Agriculture, University of Sao Paulo, Av. Padua Dias 11, Box 9, 13418-900 Piracicaba, SP, Brazil. Luiz de Queiroz College of Agriculture, University of Sao Paulo, Av. Padua Dias 11, Box 9, 13418-900 Piracicaba, SP, Brazil. Electronic address: wanemelc@usp.br" |
| DOI: | 10.1016/j.foodchem.2021.130088 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Coffee beans contain different volatile and non-volatile compounds that are responsible for their flavor and aroma. Herein, principal component analysis (PCA) was employed to correlate the non-volatile composition of specialty and traditional coffees with drink quality. The quantified non-volatile compounds included caffeine, chlorogenic acid, caffeic acid, and nicotinic acid in both types of coffee samples, while 5-hydroxymethylfurfural was only quantified in the specialty coffee samples. The most abundant compounds present in specialty coffees were associated with the aroma and flavor, affording a high drink quality. In traditional coffees, the most abundant compounds included nicotinic acid and caffeine, indicating a stronger roasting process, loss of sensory characteristics, and blended formulations. PCA showed a distinction between the traditional and specialty coffees such that a relationship between the contents of the compounds in each type of coffee, quality, and classification could be established" |
| Keywords: | "Brazil Caffeic Acids/analysis Caffeine/analysis Chromatography, High Pressure Liquid Coffea/*chemistry/metabolism Coffee/*chemistry Niacin/analysis Principal Component Analysis Chemometrics Chromatographic profile Coffee Organic compound;" |
| Notes: | "MedlineM R N Alcantara, Gabriela Dresch, Dayane R Melchert, Wanessa eng England 2021/05/26 Food Chem. 2021 Oct 30; 360:130088. doi: 10.1016/j.foodchem.2021.130088. Epub 2021 May 13" |
