title: Plant biochemistry: a naturally decaffeinated arabica coffee.
abstract: The adverse side effects of caffeine have increased the market for decaffeinated coffee to about 10% of coffee consumption worldwide (http://www.ncausa.org), despite the loss of key flavour compounds in the industrial decaffeinating process. We have discovered a naturally decaffeinated Coffea arabica plant from Ethiopia, a species normally recognized for the high quality of its beans. It should be possible to transfer this trait to commercial varieties of arabica coffee plants by intraspecific hybridization--a process likely to be simpler than an interspecific hybridization strategy, which could require more than 30 years of breeding to fix the decaffeinated trait and would probably result in an inferior cup of coffee.
authors.affiliation: Centro de Análise e Pesquisa Tecnológica do Agronegócio do Café Alcides Carvalho, IAC-APTA, CP 28, CEP 13001-970, Campinas, SP, Brasil.
authors.forename: Maria B
authors.initials: MB
authors.lastname: Silvarolla
authors.forename: Paulo
authors.initials: P
authors.lastname: Mazzafera
authors.forename: Luiz C
authors.initials: LC
authors.lastname: Fazuoli
mesh_terms: D001947:Breeding; D002110:Caffeine / Q000032:analysis* / Q000096:biosynthesis / Q000378:metabolism; D003069:Coffee / Q000737:chemistry* / Q000201:enzymology / Q000235:genetics; D005002:Ethiopia; D005524:Food Technology; D008780:Methyltransferases / Q000172:deficiency* / Q000235:genetics / Q000378:metabolism; D030821:Plants, Genetically Modified; D013805:Theobromine / Q000032:analysis / Q000378:metabolism
chemical_list: D003069:Coffee; D002110:Caffeine; D008780:Methyltransferases; C120479:caffeine synthase; D013805:Theobromine