Article
Genetic mapping of a caffeoyl-coenzyme A 3-O-methyltransferase gene in coffee trees. Impact on chlorogenic acid content.
TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik - 1 Aug 2003
Campa C, Noirot M, Bourgeois M, Pervent M, Ky C L, Chrestin H, Hamon S, de Kochko A
Abstract excerpt
Chlorogenic acids (CGA) are involved in the bitterness of coffee due to their decomposition in phenolic compounds during roasting. CGA mainly include caffeoyl-quinic acids (CQA), dicaffeoyl-quinic acids (diCQA) and feruloyl-quinic acids (FQA), while CQA and diCQA constitute CGA sensu stricto (CGA s.s.). In the two cultivated species Coffea canephora and Coffea arabica, CGA s.s. represents 88% and 95% of total...
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