Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan.
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概要
- 論文の詳細を見る
Eleven chlorogenic acids, caffeoyltryptophan (CaT), and <I>p</I>-coumaroyltryptophan (CoT) in coffee beans (<I>Coffea canephora</I> var. <I>robusta</I> (Robusta) and <I>C. arabica</I> (Arabica)) and instant coffees on the market were analyzed by HPLC. Robusta beans contained more caffeoylferuloylquinic acids and CaT than Arabica beans. CoT was detected only in Robusta beans. The more intensely the coffee beans were roasted, the more all the chlorogenic acids decreased. CoT decreased the most slowly among phenols during roasting. Only instant coffees made of Robusta beans contained CoT. CoT becomes an indicator of Robusta beans.
- 社団法人 日本食品科学工学会の論文
著者
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Okada Hiromi
Department Of Biochemistry And Food Science Faculty Of Agriculture And Rare Sugar Research Center Ka
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Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
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HOMMA Seiichi
Department of Bioscience, Tokyo University of Agriculture
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OKADA Hiromi
Department of Nutrition and Food Science, Ochanomizu University
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OHYAZU Kanna
Department of Nutrition and Food Science, Ochanomizu University
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