Comparison of the Effectiveness of Fatty Acids, Chlorogenic Acids, and Elements for the Chemometric Discrimination of Coffee (Coffea arabica L.) Varieties and Growing Origins

• DOI: 10.1021/jf073314f
• Publication Date: 2008-02-27T06:00:56Z
• Authors: Benoît Bertrand; Diana Villarreal; Andréina Laffargue; Huver Posada; Philippe Lashermes; Stéphane Dussert
• Keywords: Chlorogenic Acid; Arabica coffee

The objective of this work was to compare the effectiveness three chemical families, namely, chlorogenic acids, fatty and elements, for discrimination Arabica varieties (traditional versus modern introgressed lines) potential terroirs within a given coffee-growing area. experimental design included Colombian locations in full combination with five (one traditional four introgressed) two field replications. Chlorogenic elements were analyzed coffee bean samples by HPLC, GC, ICP-AES, respectively. Principal component analysis discriminant carried out methods. Although provided an excellent classification studied, class useless variety discrimination. acids gave satisfactory results, but clearly offered best results determination both environments, very high percentages correct (79 90%, respectively).