Abstract：
:The quality of green coffee is influenced by the degree of ripeness of the fruit at harvest. The aim of this study was to identify chemical markers differentiating between degrees of ripeness. Two coffee varieties, Catuai and Tipica, from the same farm were analysed using the following parameters and methods: caffeine and chlorogenic acid content using high-performance liquid chromatography (HPLC), sucrose content using hydrophilic interaction chromatography, high-molecular weight fraction (HMW) using high-performance size-exclusion chromatography (HPSEC) and volatile compounds using headspace solid phase micro extraction gas chromatography/mass spectrometry. The best method for differentiating between degrees of ripeness was found to be principal component analysis (PCA) based on HPLC data. HPSEC showed differences in the HMW fraction for different degrees of ripeness and both coffee varieties. Volatile profiles allowed separation of both varieties; yet, except for ripe Catuai, no separation was achieved for the degree of ripeness.
journal_name
Food Chemjournal_title
Food chemistryauthors
Smrke S,Kroslakova I,Gloess AN,Yeretzian Cdoi
10.1016/j.foodchem.2014.11.060subject
Has Abstractpub_date
2015-05-01 00:00:00pages
637-42eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01789-0journal_volume
174pub_type
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