Authentication of Italian Espresso coffee blends through the GC peak ratio between kahweol and 16-O-methylcafestol

Author:

Pacetti Deborah,Boselli Emanuele,Balzano Michele,Frega Natale G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Discrimination between arabica and robusta coffe species con the basis of their tocopherol profiles;Alves;Food Chemistry,2009

2. Rapid and sensitive detection of robusta traces in blends of raw and roasted coffee;Bonnländer;Lebensmittelchemie,2007

3. Authentication of green coffee varieties according to their sterolic profile;Carrera;Analytica Chimica Acta,1998

4. The use of an electronic aroma-sensing device to assess coffee differentiation–comparison with SPME Gas chromatography;Costa Freitas;Journal of Food Composition and Analysis,2001

5. Levels of cafestol, kahweol, and related diterpenoids in wild species of the coffee plant Coffea;De Roos;Journal of Agricultural of Food Chemistry,1997

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