通过绿原酸成分鉴别巴西阿拉比卡生咖啡样品
Discrimination of Brazilian arabica green coffee samples by chlorogenic acid composition.
作者信息
Moreira R F, Trugo L C, de Maria C A, Matos A G, Santos S M, Leite J M
机构信息
Universidade Federal do Rio de Janeiro-Rio de Janeiro-RJ, Brazil, Biomedical Institute, UNI-RIO.
出版信息
Arch Latinoam Nutr. 2001 Mar;51(1):95-9.
Coffee is basically consumed for the pleasure given by its taste and aroma, that is, the quality and acceptance of the coffee beverage are directly related to its sensorial characteristics. Thus, nowadays coffee quality is basically evaluated by sensorial analysis. However, together with this kind of analysis, it should be important to have available more objective chemical methods to assess coffee quality. One possible approach could be based on the analysis of chlorogenic acids (CGA), since they are considered precursors of coffee flavour and pigments during roasting. In the present work, high performance liquid chromatography (HPLC) analysis of chlorogenic acids was applied to six different Brazilian arabica green coffee samples which were previously characterised by sensorial analysis. The results showed the potential to correlate the chemical data, evaluated by the Principal Components Analysis (PCA) statistical method, with sensorial analysis in order to discriminate the quality of the samples. It was observed that the 3,4-dicaffeoylquinic (3,4-diCQA) and 3,5-dicaffeoylquinic (3,5-diCQA) isomers are very important for grouping the coffees into good and bad samples.
人们饮用咖啡主要是为了享受其味道和香气带来的愉悦，也就是说，咖啡饮品的品质和接受度与它的感官特性直接相关。因此，如今咖啡品质基本上是通过感官分析来评估的。然而，除了这种分析方法外，拥有更多客观的化学方法来评估咖啡品质也很重要。一种可能的方法可以基于对绿原酸（CGA）的分析，因为它们被认为是烘焙过程中咖啡风味和色素的前体。在本研究中，对六个不同的巴西阿拉比卡生咖啡豆样品进行了绿原酸的高效液相色谱（HPLC）分析，这些样品之前已经通过感官分析进行了表征。结果表明，通过主成分分析（PCA）统计方法评估的化学数据与感官分析相关联，从而区分样品品质具有潜力。据观察，3,4 - 二咖啡酰奎宁酸（3,4 - 二CQA）和3,5 - 二咖啡酰奎宁酸（3,5 - 二CQA）异构体对于将咖啡分为优质和劣质样品非常重要。
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