Abstract
Coffea arabica (arabica) and Coffea canephora (robusta) are the most important coffee species. Arabica has higher commercial value and, in general, more favorable sensory characteristics. After roasting, analytical methods are required to differentiate species. Blends with different proportions of arabica/robusta coffees, roasted at three degrees were studied. Color parameters and the levels of chlorogenic (5-CQA) and nicotinic acids, caffeine, and trigonelline were evaluated. Hydrosoluble compounds were analyzed by their efficiency to discriminate coffee species, considering different roast degrees. Caffeine was a good discriminator, regardless of roast degree. The roast degree influenced the efficiency of discrimination of the other hydrosoluble compounds. A model using color parameters and the variables Ratio (5-CQA/caffeine contents ratio) and Sum (sum of nicotinic acid and trigonelline contents) was proposed to the estimation of roasting degree. Considering the use of heat-labile compounds, the discrimination among coffee species should be carried out in two steps: first, the characterization of roasting degree, and subsequently the appropriate parameters are defined for each roasting degree. Thus, the combined use of color parameters and hydrosoluble compounds could be useful to help the differentiation of coffee species in blends of roasted samples.
Highlights
Coffee is one of the most important food commodities in the worldwide economy
Our results suggested that the discrimination between C. arabica and C. canephora considering the heat-labile hydrosoluble compounds should be done in two steps
This research aimed to contribute by regarding the use of the hydrosoluble compounds that could be used to the discrimination of coffee species
Summary
Coffee is one of the most important food commodities in the worldwide economy. The genusCoffea presents more than 100 species, but commercial trade consists almost entirely of Coffea arabica (arabica) and Coffea canephora (robusta) [1]. Most commercial roasted and ground coffees are blends of the two species. Green beans of both species are distinguished by color, shape, and size. After roasting and grounding, analytical methods are required in order to differentiate coffee species, since robusta coffee has lower commercial value and sensory quality. Most studies have focused mainly in green beans or coffees roasted at only one degree [2,3,4,6,7,9,11]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
