Genotypic and environmental effects on coffee (Coffea arabica L.) bean fatty acid profile: impact on variety and origin chemometric determination.
In a previous study, the effectiveness of chlorogenic acids, fatty acids (FA), and elements was compared for the discrimination of Arabica varieties and growing terroirs. Since FA provided the best results, the aim of the present work was to validate their discrimination ability using an extended experimental design, including twice the number of location x variety combinations and 2 years of study. It also aimed at understanding how the environment influences FA composition through correlation analysis using different climatic parameters. Percentages of correct classification of known samples remained very high, independent of the classification criterion. However, cross-validation tests across years indicated that prediction of unknown locations was less efficient than that of unknown genotypes. Environmental temperature during the development of coffee beans had a dramatic influence on their FA composition. Analysis of climate patterns over years enabled us to understand the efficient location discrimination within a single year but only moderate efficiency across years.
Villarreal
Diana
D
Centro Nacional de Investigaciones de Café (Cenicafé), Caldas, Colombia.
Laffargue
Andreina
A
Posada
Huver
H
Bertrand
Benoit
B
Lashermes
Philippe
P
Dussert
Stephane
S
D040503:Coffea / Q000737:chemistry* / Q000235:genetics* / Q000254:growth & development; D017753:Ecosystem; D005227:Fatty Acids / Q000032:analysis*; D005838:Genotype; D013696:Temperature
D005227:Fatty Acids