Wang, Yanbing published the artcileChemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans, Application In Synthesis of 14667-55-1, the main research area is Coffea roasted bean chem ingredient 1H NMR SHSGC MS; (1)H NMR; Bourbon-Typica; Coffea arabica; Cultivar; GC/MS; Introgressed.
This work aimed to study the composition differences of roasted beans between 12 coffee cultivars (Catimor 7963, HIBRIDO DE TIMOR, Ruiru 11, Castillo, DTARI 296, DTARI 366, DTARI 392, DTARI 585, SL28, SL34, Catuai-Amarelo and Catuai-Vermelho) from Bourbon-Typica group and Introgressed group under subtropical humid monsoon climate. The water-soluble compounds of roasted coffee beans were characterized by proton NMR spectroscopy (1H NMR), and the aroma components were analyzed by static headspace gas chromatog. mass spectrometry (SHS-GC/MS). In total, 20 water soluble compounds and 43 volatile compounds were identified. Both water-soluble and volatile compounds are rich in acidic substances, and the content varied depending on the cultivars. Furthermore, principal component anal. (PCA) clustered 12 coffee cultivars into four groups. The four different chem. defined clusters of Arabica cultivars produced by chem. differences cannot reflect the traditional grouping based on introgressed, and it is one-sided to judge coffee quality based on lineage. These results give further insight into the quality characteristics of different coffee cultivars, which is of great significance for guiding the adjustment of cultivars structure and the breeding of new cultivars.
Food Research International published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application In Synthesis of 14667-55-1.