Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans
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- 作者：Luigi Servilloa ; luigi.servillo@unina2.it" class="auth_mail" title="E-mail the corresponding author ; Alfonso Giovanea ; Rosario Casalea ; Domenico Cautelab ; Nunzia D&rsquo ; Onofrioa ; Maria Luisa Balestrieria ; Domenico Castaldob ; c ; d
- 关键词：Pipecolic acid betaine ; Homostachydrine ; N-methylpipecolic acid ; Betaines ; Roasted coffee ; Arabica coffee ; Robusta coffee ; LC-ESI-MS/MS
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 August 2016
- 年：2016
- 卷：205
- 期：Complete
- 页码：52-57
- 全文大小：579 K
文摘
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N-methylpipecolic acid was detected for the first time in coffee beans.
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Homostachydrine was detected for the first time in coffee beans.
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Homostachydrine is much more abundant in Robusta than in Arabica seeds.
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Homostachydrine content is unaffected by coffee bean roasting treatment.
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The results give a tool to quantify Robusta and Arabica composition of coffee blends.
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