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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-3596
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dc.contributor.authorSmrke, Samo-
dc.contributor.authorKroslakova, Ivana-
dc.contributor.authorGloess, Alexia N.-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-19T15:08:00Z-
dc.date.available2018-04-19T15:08:00Z-
dc.date.issued2015-05-01-
dc.identifier.issn0308-8146de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5433-
dc.description.abstractThe 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.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Chemistryde_CH
dc.rightshttp://creativecommons.org/licenses/by-nd/3.0/de_CH
dc.subjectGreen coffeede_CH
dc.subjectCoffee ripenessde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleDifferentiation of degrees of ripeness of catuai and tipica green coffee by chromatographical and statistical techniquesde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.publisher.placeAmsterdamde_CH
dc.identifier.doi10.21256/zhaw-3596-
dc.identifier.doi10.1016/j.foodchem.2014.11.060de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end642de_CH
zhaw.pages.start637de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume174de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
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Smrke, S., Kroslakova, I., Gloess, A. N., & Yeretzian, C. (2015). Differentiation of degrees of ripeness of catuai and tipica green coffee by chromatographical and statistical techniques. Food Chemistry, 174, 637–642. https://doi.org/10.21256/zhaw-3596
Smrke, S. et al. (2015) ‘Differentiation of degrees of ripeness of catuai and tipica green coffee by chromatographical and statistical techniques’, Food Chemistry, 174, pp. 637–642. Available at: https://doi.org/10.21256/zhaw-3596.
S. Smrke, I. Kroslakova, A. N. Gloess, and C. Yeretzian, “Differentiation of degrees of ripeness of catuai and tipica green coffee by chromatographical and statistical techniques,” Food Chemistry, vol. 174, pp. 637–642, May 2015, doi: 10.21256/zhaw-3596.
SMRKE, Samo, Ivana KROSLAKOVA, Alexia N. GLOESS und Chahan YERETZIAN, 2015. Differentiation of degrees of ripeness of catuai and tipica green coffee by chromatographical and statistical techniques. Food Chemistry. 1 Mai 2015. Bd. 174, S. 637–642. DOI 10.21256/zhaw-3596
Smrke, Samo, Ivana Kroslakova, Alexia N. Gloess, and Chahan Yeretzian. 2015. “Differentiation of Degrees of Ripeness of Catuai and Tipica Green Coffee by Chromatographical and Statistical Techniques.” Food Chemistry 174 (May): 637–42. https://doi.org/10.21256/zhaw-3596.
Smrke, Samo, et al. “Differentiation of Degrees of Ripeness of Catuai and Tipica Green Coffee by Chromatographical and Statistical Techniques.” Food Chemistry, vol. 174, May 2015, pp. 637–42, https://doi.org/10.21256/zhaw-3596.


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