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Molecules 2015, 20(9), 16687-16708; doi:10.3390/molecules200916687

Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China

1
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China
2
National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China
*
Author to whom correspondence should be addressed.
Academic Editor: Luca Forti
Received: 27 July 2015 / Revised: 26 August 2015 / Accepted: 2 September 2015 / Published: 14 September 2015
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
View Full-Text   |   Download PDF [1635 KB, uploaded 14 September 2015]   |  

Abstract

Compositions of fatty acid, amino acids, and volatile compound were investigated in green coffee beans of seven cultivars of Coffea robusta grown in Hainan Province, China. The chlorogenic acids, trigonelline, caffeine, total lipid, and total protein contents as well as color parameters were measured. Chemometric techniques, principal component analysis (PCA), hierarchical cluster analysis (HCA), and analysis of one-way variance (ANOVA) were performed on the complete data set to reveal chemical differences among all cultivars and identify markers characteristic of a particular botanical origin of the coffee. The major fatty acids of coffee were linoleic acid, palmitic acid, oleic acid, and arachic acid. Leucine (0.84 g/100 g DW), lysine (0.63 g/100 g DW), and arginine (0.61 g/100 g DW) were the predominant essential amino acids (EAAs) in the coffee samples. Seventy-nine volatile compounds were identified and semi-quantified by HS-SPME/GC-MS. PCA of the complete data matrix demonstrated that there were significant differences among all cultivars, HCA supported the results of PCA and achieved a satisfactory classification performance. View Full-Text
Keywords: Robusta coffee; cultivar differentiation; chemical composition; chemometric techniques; HS-SPME/GC-MS Robusta coffee; cultivar differentiation; chemical composition; chemometric techniques; HS-SPME/GC-MS
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Dong, W.; Tan, L.; Zhao, J.; Hu, R.; Lu, M. Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China. Molecules 2015, 20, 16687-16708.

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