Discrimination between arabica and robusta green coffee varieties according to their chemical composition
Discrimination between arabica and robusta green coffee varieties according to their chemical composition
复制标题
DOI：
10.1016/s0039-9140(97)00409-8
复制
发表时间：
1998-08-01
期刊：
影响因子：
6.1
通讯作者：
Gonzalez, AG
中科院分区：
文献类型：
--
作者：
Martin, MJ;Pablos, F;Gonzalez, AG
阿拉比卡和罗布斯塔绿咖啡品种已经通过模式识别程序进行了区分。对41种绿色咖啡样品中的绿原酸、咖啡因、胡芦巴碱、水浸出物、氨基酸和多酚类物质进行了分析，并将其作为化学描述。采用主成分分析、聚类分析和K-近邻分析相结合的方法。(C)1998 Elsevier Science B.V.保留所有权利。
Arabica and robusta green coffee varieties have been differentiated by using pattern recognition procedures. Chlorogenic acid, caffeine, trigonelline, aqueous extract: amino acids and polyphenols have been analysed in 41 samples of green coffee and used as chemical descriptors. Principal component and cluster analysis in addition with the K-nearest neighbours method have been applied. (C) 1998 Elsevier Science B.V. All rights reserved.