Arabica and Robusta Coffees: Identification of Major Polar Compounds and Quantification of Blends by Direct-Infusion Electrospray Ionization–Mass Spectrometry-Reference-Cited by-同舟云学术

Arabica and Robusta Coffees: Identification of Major Polar Compounds and Quantification of Blends by Direct-Infusion Electrospray Ionization–Mass Spectrometry

Published:2012-04-18 Issue:17 Volume:60 Page:4253-4258
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Garrett Rafael¹,Vaz Boniek G.²,Hovell Ana Maria C.¹,Eberlin Marcos N.²,Rezende Claudia M.¹

Affiliation:

1. Aroma Analysis Laboratory, Institute of Chemistry, Federal University of Rio de Janeiro, 21945-970 Rio de Janeiro, Rio de Janeiro (RJ), Brazil

2. ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, State University of Campinas, 13083-970 Campinas, São Paulo (SP), Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf300388m

Reference26 articles.

1. International Coffee Organization (ICO). Monthly Coffee Market Report: February 2011;ICO:London, U.K., 2011; http://dev.ico.org/documents/cmr-0211-e.pdf(accessed March 10, 2011) .

2. Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting

3. Discrimination between arabica and robusta green coffee varieties according to their chemical composition

4. Fatty acid profiles as discriminant parameters for coffee varieties differentiation

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