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Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans
Food Research International ( IF 7.0 ) Pub Date : 2021-06-18 , DOI: 10.1016/j.foodres.2021.110544
Yanbing Wang 1 , Xiaoyuan Wang 1 , Guilin Hu 2 , Defu Hong 2 , Xuehui Bai 3 , Tieying Guo 3 , Hua Zhou 3 , Jinhong Li 3 , Minghua Qiu 2
Affiliation  

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 (1H 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.



中文翻译:

基于 1H NMR 和 SHS-GC/MS 的 12 个阿拉比卡咖啡豆品种化学成分表征

本工作旨在研究 12 个咖啡品种(Catimor 7963、HIBRIDO DE TIMOR、Ruiru 11、Castillo、DTARI 296、DTARI 366、DTARI 392、DTARI 585、SL28、SL34、Catuai-Catuai- Vermelho) 来自 Bourbon-Typica 组和亚热带湿润季风气候下的 Introgressed 组。用质子核磁共振波谱对烘焙咖啡豆的水溶性化合物进行了表征(1H NMR),并通过静态顶空气相色谱质谱 (SHS-GC/MS) 分析香气成分。共鉴定出 20 种水溶性化合物和 43 种挥发性化合物。水溶性和挥发性化合物都富含酸性物质,其含量因品种而异。此外,主成分分析 (PCA) 将 12 个咖啡品种分为四组。由化学差异产生的四个不同化学定义的阿拉比卡品种簇并不能反映基于渗入的传统分组,根据谱系判断咖啡质量是片面的。这些结果进一步洞察了不同咖啡品种的品质特征,对指导栽培品种的调整具有重要意义。

更新日期:2021-06-28
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