Chemical and sensory profile of new genotypes of Brazilian Coffea canephora

•Genotypes 105 and 108 contained higher trigonelline, sugars and caffeine content.•PCA showed a grouping of the coffees according to the chemical composition.•The maturation affected the chemical and sensory profile of coffee beans.•Caffeoyl quinic acid was the main phenolic found in the samples.•Ge...

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Veröffentlicht in:	Food chemistry 2020-04, Vol.310, p.125850-125850, Article 125850
Hauptverfasser:	Lemos, Mayara Fumiere, Perez, Consuelo, da Cunha, Pedro Henrique Pereira, Filgueiras, Paulo Roberto, Pereira, Lucas Louzada, Almeida da Fonseca, Aymbiré Francisco, Ifa, Demian R., Scherer, Rodrigo
Format:	Artikel
Sprache:	eng
Schlagworte:	Alkaloids - analysis Brazil Caffeine Caffeine - analysis Chlorogenic acids Coffea - chemistry Coffea - genetics Conilon coffee Genes, Plant Genotype PCA Quinic Acid - analogs & derivatives Quinic Acid - analysis Seeds - chemistry Spectrometry, Mass, Electrospray Ionization Trigonelline
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