Comparison of the Effectiveness of Fatty Acids, Chlorogenic Acids, and Elements for the Chemometric Discrimination of Coffee (Coffea arabica L.) Varieties and Growing Origins

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• 作者：Beno&#xee ; t Bertrand ; Diana Villarreal ; André ; ina Laffargue ; Huver Posada ; Philippe Lashermes ; Sté ; phane Dussert
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：March 26, 2008
• 年：2008
• 卷：56
• 期：6
• 页码：2273 - 2280
• 全文大小：233K
• 年卷期：v.56,no.6(March 26, 2008)
• ISSN：1520-5118

文摘

The objective of this work was to compare the effectiveness of three chemical families, namely, chlorogenic acids, fatty acids, and elements, for the discrimination of Arabica varieties (traditional versus modern introgressed lines) and potential terroirs within a given coffee-growing area. The experimental design included three Colombian locations in full combination with five (one traditional and four introgressed) Arabica varieties and two field replications. Chlorogenic acids, fatty acids, and elements were analyzed in coffee bean samples by HPLC, GC, and ICP-AES, respectively. Principal component analysis and discriminant analysis were carried out to compare the three methods. Although elements provided an excellent classification of the three locations studied, this chemical class was useless for Arabica variety discrimination. Chlorogenic acids gave satisfactory results, but fatty acids clearly offered the best results for the determination of both varieties and environments, with very high percentages of correct classification (79 and 90%, respectively).