Next Article in Journal
Preliminary Evaluation of Enteric Viruses in Bottled Mineral Water Commercialized in Brazil
Next Article in Special Issue
Sensory Description of Cultivars (Coffea Arabica L.) Resistant to Rust and Its Correlation with Caffeine, Trigonelline, and Chlorogenic Acid Compounds
Previous Article in Journal
Cardiovascular Complications of Energy Drinks
Article Menu

Export Article

Open AccessArticle
Beverages 2015, 1(3), 127-139; doi:10.3390/beverages1030127

Discrimination between Arabica and Robusta Coffees Using Hydrosoluble Compounds: Is the Efficiency of the Parameters Dependent on the Roast Degree?

1
Institute of Chemistry and Biological Chemistry-ICBC, School of Life Sciences and Facility Management-LSFM, Zurich University of Applied Sciences-ZHAW, Campus Wädenswil, Einsiedlerstrasse 31, CH-8820 Wädenswil, Switzerland
2
Department of Food Science and Technology, Universidade Estadual de Londrina-UEL, Rod. Celso Garcia Cid, PR 445, km 380, Caixa Postal 6001, Londrina-PR 86051-970, Brazil
*
Author to whom correspondence should be addressed.
Academic Editor: Benoît Bertrand
Received: 1 May 2015 / Revised: 2 June 2015 / Accepted: 24 June 2015 / Published: 30 June 2015
(This article belongs to the Special Issue Coffee Beverage)
View Full-Text   |   Download PDF [296 KB, uploaded 30 June 2015]   |  

Abstract

Coffea arabica (arabica) and Coffea canephora (robusta) are the most important coffee species. Arabica has higher commercial value and, in general, more favorable sensory characteristics. After roasting, analytical methods are required to differentiate species. Blends with different proportions of arabica/robusta coffees, roasted at three degrees were studied. Color parameters and the levels of chlorogenic (5-CQA) and nicotinic acids, caffeine, and trigonelline were evaluated. Hydrosoluble compounds were analyzed by their efficiency to discriminate coffee species, considering different roast degrees. Caffeine was a good discriminator, regardless of roast degree. The roast degree influenced the efficiency of discrimination of the other hydrosoluble compounds. A model using color parameters and the variables Ratio (5-CQA/caffeine contents ratio) and Sum (sum of nicotinic acid and trigonelline contents) was proposed to the estimation of roasting degree. Considering the use of heat-labile compounds, the discrimination among coffee species should be carried out in two steps: first, the characterization of roasting degree, and subsequently the appropriate parameters are defined for each roasting degree. Thus, the combined use of color parameters and hydrosoluble compounds could be useful to help the differentiation of coffee species in blends of roasted samples. View Full-Text
Keywords: Coffea arabica; Coffea canephora; roasted coffee; roasting process; coffee species; differentiation; quality control; hydrosoluble fraction; liquid chromatography; principal components analysis Coffea arabica; Coffea canephora; roasted coffee; roasting process; coffee species; differentiation; quality control; hydrosoluble fraction; liquid chromatography; principal components analysis
Figures

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).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Dias, R.C.E.; Benassi, M.T. Discrimination between Arabica and Robusta Coffees Using Hydrosoluble Compounds: Is the Efficiency of the Parameters Dependent on the Roast Degree? Beverages 2015, 1, 127-139.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Beverages EISSN 2306-5710 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top