Low-field 1H NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees

Author:

Defernez Marianne,Wren Ella,Watson Andrew D.,Gunning Yvonne,Colquhoun Ian J.,Le Gall Gwénaëlle,Williamson David,Kemsley E. Kate

Funder

Innovate UK

Institute of Food Research BBSRC Core Strategic

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Food chemistry;Belitz,2009

2. Cafestol to tricalysiolide B and oxidized analogues: Biosynthetic and derivatization studies using non-heme iron catalyst Fe(PDP);Bigi;Synlett,2012

3. Introduction to compact NMR: A review of methods;Blümich;Trends in Analytical Chemistry,2016

4. NMR at low magnetic fields;Blümich;Chemical Physics Letters,2009

5. Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends;Cagliani;Talanta,2013

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