Trigonelline and sucrose diversity in wild Coffea species

Trigonelline and sucrose are two coffee aroma precursors. Contents of these compounds are higher in Coffea arabica than in Coffea canephora green beans and this could be the main explanation for consumers' preference for C. arabica coffee. This is the first evaluation of sucrose and trigonellin...

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Bibliographic Details
Published in:Food chemistry 2004-11, Vol.88 (1), p.39-43
Main Authors: Campa, C, Ballester, J.F, Doulbeau, S, Dussert, S, Hamon, S, Noirot, M
Format: Article
Language:English
Subjects:
Biochemical diversity
Biological and medical sciences
Coffea
Coffea arabica
Coffea canephora
coffee (beverage)
coffee beans
Food industries
Fundamental and applied biological sciences. Psychology
genetic variation
HPLC
plant genetic resources
Sucrose
sugar content
tree breeding
Trigonelline
wild relatives
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Summary:Trigonelline and sucrose are two coffee aroma precursors. Contents of these compounds are higher in Coffea arabica than in Coffea canephora green beans and this could be the main explanation for consumers' preference for C. arabica coffee. This is the first evaluation of sucrose and trigonelline contents involving 14 species and six new taxa not yet botanically characterised. Trigonelline and sucrose contents varied between species from 0.39% to 1.77% dry matter basis (dmb) and from 3.8% to 10.7% dmb, respectively. C. canephora could be improved through both compounds by crosses with Coffea eugenioides.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2004.01.020