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

文献类型： 外文期刊

第一作者： Dong, Wenjiang

作者： Dong, Wenjiang;Tan, Lehe;Zhao, Jianping;Hu, Rongsuo;Lu, Minquan;Dong, Wenjiang;Tan, Lehe;Zhao, Jianping;Hu, Rongsuo;Lu, Minquan

作者机构：

关键词： Robusta coffee;cultivar differentiation;chemical composition;chemometric techniques;HS-SPME;GC-MS

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

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年卷期：

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收录情况： SCI

摘要： Compositions of fatty acid, amino acids, and volatile compound were investigated in green coffee beans of seven cultivars of Coffearobusta 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.

分类号： O62

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