Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China
作者： Wenjiang Dong , Lehe Tan , Jianping Zhao , Rongsuo Hu , Minquan Lu
DOI: 10.3390/MOLECULES200916687
关键词:
摘要: Compositions of fatty acid, amino acids, and volatile compound were investigated in green coffee beans seven cultivars Coffea robusta grown Hainan Province, China. The chlorogenic trigonelline, caffeine, total lipid, protein contents as well color parameters measured. Chemometric techniques, principal component analysis (PCA), hierarchical cluster (HCA), one-way variance (ANOVA) performed on the complete data set to reveal chemical differences among all identify markers characteristic a particular botanical origin coffee. major acids linoleic palmitic oleic arachic acid. Leucine (0.84 g/100 g DW), lysine (0.63 arginine (0.61 DW) predominant essential (EAAs) samples. Seventy-nine compounds identified semi-quantified by HS-SPME/GC-MS. PCA matrix demonstrated that there significant cultivars, HCA supported results achieved satisfactory classification performance.
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