CHARACTERIZATION OF ROASTED COFFEE BY S-HSGC AND HPLC-UV AND PRINCIPAL COMPONENT ANALYSIS

被引：34

作者：

BICCHI, CP ^{[1
]}

BINELLO, AE ^{[1
]}

LEGOVICH, MM ^{[1
]}

PELLEGRINO, GM ^{[1
]}

VANNI, AC ^{[1
]}

机构：

[1] LAVAZZA SPA,I-10156 TURIN,ITALY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 12期

关键词：

D O I：

10.1021/jf00036a020

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A method that differentiates among different coffees is described. Characterization is by applying principal component analysis (PCA) to the chromatographic results, obtained either by static headspace capillary GC (S-HSGC) of the roasted ground coffee or by HPLC-UV analysis of Mocha coffee extracts, or to a combination of the results of both. The possibilities of this method are illustrated by some examples concerning the differentiation of coffee samples of different origins or submitted to different roasting treatments or in mixtures of different composition.

引用

页码：2324 / 2328

页数：5

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