Ongo, Emelda A. published the artcileMetabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification, Computed Properties of 14667-55-1, the main research area is Philippine coffee metabolomics fingerprint geog varietal classification SPME GCMS; Arabica; Asian palm civet; Civet coffee; Discriminant markers; Geographical origin; HS-SPME-GC-MS; Robusta; Volatile metabolites; Volatilomics.
Volatile metabolites of Philippine Arabica and Robusta coffee beans in both forms standard (not-eaten by the Asian palm civet) and civet coffee grown in different Philippine regions were identified using the hyphenated technique headspace-solid phase microextraction-gas chromatog.-mass spectrometry. A great number of volatile metabolites with a wide variety of functional groups were extracted and forty-seven prominent compounds were identified. The volatile metabolomics (volatilomics) fingerprint of Arabica coffees considerably differed from Robusta coffee and geog. origin slightly altered the fingerprint profile of coffee samples. Chemometric anal. such as principal component anal. (PCA) displayed a good classification between Arabica and Robusta coffee samples. Although Arabica coffee samples from different geog. origins were clustered sep. from each other, the proximity of clusters between Arabica coffee samples which could be classified into one large group, indicated their close similarity of headspace metabolites. The distinction between Arabica samples and Robusta coffees was attributed through the PCA to several key volatile metabolites, in particular, higher quantities of acetic acid, furfural, 5-methylfurfural, 2-formylpyrrole and maltol and lower concentrations of 4-ethylguaiacol and phenol. These discriminating metabolites could represent useful quality markers to differentiate Arabica from Robusta coffee. Results revealed that the headspace metabolites in coffee provide significant information on its inherent aroma quality. Also, the findings suggested that the overall quality of Philippine coffee is variety and region-specific.
Food Research International published new progress about Coffea. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Computed Properties of 14667-55-1.