Article
Discrimination of genotypes coffee by chemical composition of the beans: Potential markers in natural coffees.
Food research international (Ottawa, Ont.) - 1 Aug 2020
Malta Marcelo Ribeiro, Fassio Larissa de Oliveira, Liska Gilberto Rodrigues, Carvalho Gladyston Rodrigues, Pereira Antônio Alves, Botelho Cesar Elias, Ferraz Vanny Perpétua, Silva Ackson Dimas, Pedrosa Adriene Woods, Alvaro Laisa Nayara, Pereira Rosemary Gualberto Fonseca Alvarenga
Abstract excerpt
The chemical composition of coffee beans varies according to the cultivar used, but there is little information about the differences among them resulting in different sensory profiles. The purpose was to find potential chemical markers to discriminate genealogical groups of coffee using regression analysis by partial least squares. Twenty-two accessions of C. arabica were used with two repetitions each. There...
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