title: Discrimination between arabica and robusta green coffee varieties according to their chemical composition.
abstract: Arabica and robusta green coffee varieties have been differentiated by using pattern recognition procedures. Chlorogenic acid, caffeine, trigonelline, aqueous extract, amino acids and polyphenols have been analysed in 41 samples of green coffee and used as chemical descriptors. Principal component and cluster analysis in addition with the K-nearest neighbours method have been applied.
authors.affiliation: Department of Analytical Chemistry, Faculty of Chemistry, University of Seville, 41012, Seville, Spain.
authors.forename: M J
authors.initials: MJ
authors.lastname: Martín
authors.forename: F
authors.initials: F
authors.lastname: Pablos
authors.forename: A G
authors.initials: AG
authors.lastname: González