Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures
Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures
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DOI：
10.1016/j.jfca.2014.04.001
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发表时间：
2014-08-01
影响因子：
4.3
通讯作者：
Ritieni, Alberto
中科院分区：
文献类型：
--
作者：
Romano, Raffaele;Santini, Antonello;Ritieni, Alberto
商业咖啡是由两种咖啡豆混合而成的，即阿拉比卡咖啡豆（Arabica）更贵，而罗布斯塔咖啡豆（Canephora）更便宜。为了评估标签上显示的成分与市售咖啡的实际成分之间的对应关系，最好能够区分这两个品种。这也将有助于避免任何可能的商业欺诈。这项工作确定了基于脂肪酸组成的参数，以区分混合物中的阿拉比卡咖啡和卡奈芙拉咖啡。总单不饱和脂肪酸（Sigma MUFA）、亚麻酸（cis18:3n-3）浓度、18:0/cis18:1n-9比值和Sigma MUFA/Sigma SFA比值可用于确定咖啡混合物中阿拉比卡咖啡和卡奈福拉咖啡的相对含量。(C) 2014爱思唯尔公司版权所有。
Commercial coffee is available as a mixture of two varieties of coffee beans, namely Arabica, which is more expensive, and Canephora (Robusta), less expensive. To assess the correspondence between the composition indicated on the label and the real composition of commercially available coffee, it would be desirable to be able to differentiate between the two varieties. This would also help to avoid any possible commercial frauds. This work identifies parameters based on the fatty acid composition to differentiate between Arabica and Canephora coffee in a mixture. Total monounsaturated fatty acids (Sigma MUFA), linolenic acid (cis18:3n-3) concentration, the 18:0/cis18:1n-9 ratio, and the Sigma MUFA/Sigma SFA ratio could be used to determine the relative amounts of Arabica and Canephora in a coffee blend. (C) 2014 Elsevier Inc. All rights reserved.