title: Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China.
abstract: Compositions of fatty acid, amino acids, and volatile compound were investigated in green coffee beans of seven cultivars of Coffea robusta grown in Hainan Province, China. The chlorogenic acids, trigonelline, caffeine, total lipid, and total protein contents as well as color parameters were measured. Chemometric techniques, principal component analysis (PCA), hierarchical cluster analysis (HCA), and analysis of one-way variance (ANOVA) were performed on the complete data set to reveal chemical differences among all cultivars and identify markers characteristic of a particular botanical origin of the coffee. The major fatty acids of coffee were linoleic acid, palmitic acid, oleic acid, and arachic acid. Leucine (0.84 g/100 g DW), lysine (0.63 g/100 g DW), and arginine (0.61 g/100 g DW) were the predominant essential amino acids (EAAs) in the coffee samples. Seventy-nine volatile compounds were identified and semi-quantified by HS-SPME/GC-MS. PCA of the complete data matrix demonstrated that there were significant differences among all cultivars, HCA supported the results of PCA and achieved a satisfactory classification performance.
authors.affiliation: Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China. dongwenjiang.123@163.com.|National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China. dongwenjiang.123@163.com.
authors.forename: Wenjiang
authors.initials: W
authors.lastname: Dong
authors.affiliation: Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China. tlh3687@163.com.|National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China. tlh3687@163.com.
authors.forename: Lehe
authors.initials: L
authors.lastname: Tan
authors.affiliation: Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China. zjp-68068@163.com.|National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China. zjp-68068@163.com.
authors.forename: Jianping
authors.initials: J
authors.lastname: Zhao
authors.affiliation: Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China. hnhrs@126.com.|National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China. hnhrs@126.com.
authors.forename: Rongsuo
authors.initials: R
authors.lastname: Hu
authors.affiliation: Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China. lmq663@126.com.|National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China. lmq663@126.com.
authors.forename: Minquan
authors.initials: M
authors.lastname: Lu
mesh_terms: D000601:Amino Acids, Essential / Q000032:analysis*; D040503:Coffea / Q000737:chemistry* / Q000145:classification*; D005227:Fatty Acids / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification; D012639:Seeds / Q000737:chemistry; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000601:Amino Acids, Essential; D005227:Fatty Acids; D010936:Plant Extracts; D055549:Volatile Organic Compounds
keywords: HS-SPME/GC-MS; Robusta coffee; chemical composition; chemometric techniques; cultivar differentiation