Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans-Reference-Cited by-同舟云学术

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Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans

Published:2021-09 Issue: Volume:147 Page:110544
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Yanbing,Wang Xiaoyuan,Hu Guilin,Hong Defu,Bai Xuehui,Guo Tieying,Zhou Hua,Li Jinhong,Qiu Minghua

Funder

National Natural Science Foundation of China

Yunnan Provincial Science and Technology Department

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. Chemical profiling to differentiate geographic growing origins of coffee;Anderson;Journal of Agricultural And Food Chemistry,2002

2. Coffee’s country of origin determined by NMR: The Colombian case;Arana;Food Chemistry,2015

3. The coffee rust crises in Colombia and Central America (2008–2013): Impacts, plausible causes and proposed solutions;Avelino;Food Security,2015

4. Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans;Badmos;Food Research International,2019

5. Standard area diagram with color photographs to estimate the severity of coffee leaf rust in Coffea canephora;Belan;Crop Protection,2020

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1. Optimizing commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination strategy;Food Chemistry: X;2024-10

2. Influence of roasting levels on chemical composition and sensory quality of Arabica and Robusta coffee: A comparative study;Food Bioscience;2024-06

3. Literature Review of Proteomics Approach Associated with Coffee;Foods;2024-05-27

4. Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty coffee;BMC Plant Biology;2024-04-03

5. Coffee: A comprehensive overview of origin, market, and the quality process;Trends in Food Science & Technology;2024-04

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