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Title: Differentiation of degrees of ripeness of catuai and tipica green coffee by chromatographical and statistical techniques
Authors : Smrke, Samo
Kroslakova, Ivana
Gloess, Alexia N.
Yeretzian, Chahan
Published in : Food Chemistry
Volume(Issue) : 174
Pages : 637
Pages to: 642
Publisher / Ed. Institution : Elsevier
Publisher / Ed. Institution: Amsterdam
Issue Date: 1-May-2015
License (according to publishing contract) : CC BY-ND 3.0: Namensnennung - Keine Bearbeitung 3.0 Unported
Type of review: Peer review (Publication)
Language : English
Subjects : Green coffee; Coffee ripeness
Subject (DDC) : 663: Beverage technology
Abstract: The quality of green coffee is influenced by the degree of ripeness of the fruit at harvest. The aim of this study was to identify chemical markers differentiating between degrees of ripeness. Two coffee varieties, Catuai and Tipica, from the same farm were analysed using the following parameters and methods: caffeine and chlorogenic acid content using high-performance liquid chromatography (HPLC), sucrose content using hydrophilic interaction chromatography, high-molecular weight fraction (HMW) using high-performance size-exclusion chromatography (HPSEC) and volatile compounds using headspace solid phase micro extraction gas chromatography/mass spectrometry. The best method for differentiating between degrees of ripeness was found to be principal component analysis (PCA) based on HPLC data. HPSEC showed differences in the HMW fraction for different degrees of ripeness and both coffee varieties. Volatile profiles allowed separation of both varieties; yet, except for ripe Catuai, no separation was achieved for the degree of ripeness.
Departement: Life Sciences und Facility Management
Publication type: Article in scientific Journal
DOI : 10.1016/j.foodchem.2014.11.060
ISSN: 0308-8146
Appears in Collections:Publikationen Life Sciences und Facility Management

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