Chemical ingredients characterization basing on

Authors :: Yanbing, Wang
Xiaoyuan, Wang
Guilin, Hu
Defu, Hong
Xuehui, Bai
Tieying, Guo
Hua, Zhou
Jinhong, Li
Minghua, Qiu
Source :: Food research international (Ottawa, Ont.). 147
Publication Year :: 2021
Abstract: This work aimed to study the composition differences of roasted beans between 12 coffee cultivars (Catimor 7963, HIBRIDO DE TIMOR, Ruiru 11, Castillo, DTARI 296, DTARI 366, DTARI 392, DTARI 585, SL28, SL34, Catuai-Amarelo and Catuai-Vermelho) from Bourbon-Typica group and Introgressed group under subtropical humid monsoon climate. The water-soluble compounds of roasted coffee beans were characterized by proton nuclear magnetic resonance spectroscopy (