Discriminate Analysis of Roasted Coffee Varieties for Trigonelline, Nicotinic Acid, and Caffeine Content-Reference-Cited by-同舟云学术

Discriminate Analysis of Roasted Coffee Varieties for Trigonelline, Nicotinic Acid, and Caffeine Content

Published:2000-07-08 Issue:8 Volume:48 Page:3420-3424
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Casal S.¹,Oliveira M. B. P. P.¹,Alves M. R.¹,Ferreira M. A.¹

Affiliation:

1. CEQUP/Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto. Rua Aníbal Cunha 164, 4050-047 Porto, Portugal, and ESTG, Instituto Politécnico de Viana do Castelo, Av. do Atlântico, Apartado 574, 4900 Viana do Castelo, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990702b

Reference18 articles.

1. Aroma discrimination by pattern recognition analysis of responses from semiconductor gas sensor array

2. Characterization of Roasted Coffee and Coffee Beverages by Solid Phase Microextraction−Gas Chromatography and Principal Component Analysis

3. Characterization of Green and Roasted Coffees through the Chlorogenic Acid Fraction by HPLC-UV and Principal Component Analysis

4. Discrimination of Arabica and Robusta in Instant Coffee by Fourier Transform Infrared Spectroscopy and Chemometrics

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