期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 48, 期 8, 页码 3420-3424出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf990702b
关键词
roasted coffee; caffeine; trigonelline; nicotinic acid; multivariate and nonparametric analysis
Arabica and robusta roasted coffees from several geographical origins, in a total of 29 samples, were characterized for their contents in caffeine, trigonelline, and nicotinic acid by a recently developed HPLC/diode-array detector method. All samples were subjected to the same roasting procedure in order to eliminate the variations due to this process. Characterization was achieved by applying multivariate and nonparametric analysis to the chromatographic results. The two coffee varieties were clearly separated by their trigonelline and caffeine contents. Nicotinic acid could not be used as a variety discriminate factor. There was no association with the geographical origin of the samples.
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