Departamento de Ciências e Tecnologia da Biomassa, Faculdade de Ciências e Tecnologia/Universidade Nova de Lisboa, Caparica, Portugal.
Int J Food Sci Nutr. 2012 Nov;63(7):835-42. doi: 10.3109/09637486.2012.676027. Epub 2012 Apr 10.
To attain chemical descriptors responsible for sensory characteristics linked to the botanical origin of five Brazilian coffee genotypes, a chemical survey was carried out. Highest and lowest amounts of caffeine were found in Apoatã and Obatã. Coffea dewevrei showed the lowest contents of 5-CQA and 3-CQA. 3,5-diCQA was higher for Apoatã and minimum values were detected in Icatu. Apoatã showed the highest contents of 3,4-diCQA and 4,5-diCQA, Catuaí, Icatu and Obatã revealed lower values of 4,5-diCQA. Among hydroxycinnamic acids ferulic acid prevailed in all genotypes, with lower values in Icatu and Obatã. 3,4-DCA remained significantly higher in Apoatã, C. dewevrei and Catuaí. Caffeic acid and p-coumaric acid did not vary significantly. It was concluded that Apoatã was most adequate for the decaffeinated industry; Catuaí, Icatu and Obatã were identified as producers of good beverages. Apoatã and C. dewevrei seemed to share closer parental origins to Coffea canephora cv. Robusta, whereas Icatu, Obatã and Catuaí showed higher similarities to Coffea arabica.
为了获得与巴西五种咖啡基因型植物起源相关的感官特征的化学描述符，进行了化学调查。在 Apoatã 和 Obatã 中发现了最高和最低含量的咖啡因。Coffea dewevrei 的 5-CQA 和 3-CQA 含量最低。Apoatã 中的 3,5-二 CQA 含量较高，而 Icatu 中的含量最低。Apoatã 中的 3,4-二 CQA 和 4,5-二 CQA 含量最高，Catuaí、Icatu 和 Obatã 中的 4,5-二 CQA 含量较低。在羟基肉桂酸中，阿魏酸在所有基因型中均占优势，而在 Icatu 和 Obatã 中含量较低。3,4-DCA 在 Apoatã、C. dewevrei 和 Catuaí 中仍显著较高。咖啡酸和对香豆酸没有显著差异。结论是，Apoatã 最适合脱咖啡因行业；Catuaí、Icatu 和 Obatã 被鉴定为生产优质饮料的品种。Apoatã 和 C. dewevrei 似乎与 Coffea canephora cv. Robusta 有更近的亲缘关系，而 Icatu、Obatã 和 Catuaí 与 Coffea arabica 有更高的相似性。
