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dc.creatorMalta, Marcelo Ribeiro-
dc.creatorFassio, Larissa de Oliveira-
dc.creatorLiska, Gilberto Rodrigues-
dc.creatorCarvalho, Gladyston Rodrigues-
dc.creatorPereira, Antônio Alves-
dc.creatorBotelho, Cesar Elias-
dc.creatorFerraz, Vanny Perpétua-
dc.creatorSilva, Ackson Dimas-
dc.creatorPedrosa, Adriene Woods-
dc.creatorAlvaro, Laisa Nayara-
dc.creatorPereira, Rosemary Gualberto Fonseca Alvarenga-
dc.identifier.citationMALTA, M. R. et al. Discrimination of genotypes coffee by chemical composition of the beans: Potential markers in natural coffees. Food Research International, Barking, v. 134, 109219, Aug. 2020. DOI: 10.1016/j.foodres.2020.109219.pt_BR
dc.description.abstractThe chemical composition of coffee beans varies according to the cultivar used, but there is little information about the differences among them resulting in different sensory profiles. The purpose was to find potential chemical markers to discriminate genealogical groups of coffee using regression analysis by partial least squares. Twenty-two accessions of C. arabica were used with two repetitions each. There were chromatographic and physical–chemical analyses to determine the composition of raw beans and chemometric analysis as the PCA and the PLS-DA. The analysis of PCA did not showed detailed information about the differences between the groups. The model PLS-DA identified the most important variables in the discrimination of the genealogical groups. Arachidic acid and stearic acid the markers for the Bourbon group; the myristic and linoleic acids and sucrose for the Exotic group; and lauric, palmitoleic and oleic acids, and the protein content to the Timor Hybrid group.pt_BR
dc.sourceFood Research Internationalpt_BR
dc.subjectActive germplasm bankpt_BR
dc.subjectCoffee - Qualitypt_BR
dc.subjectChemical markerspt_BR
dc.subjectPartial least squarept_BR
dc.subjectDiscriminant analysispt_BR
dc.subjectCoffea arabica L.pt_BR
dc.subjectBanco ativo de germoplasmapt_BR
dc.subjectCoffee - Qualitypt_BR
dc.subjectMarcadores químicospt_BR
dc.subjectMínimo quadrado parcialpt_BR
dc.subjectAnálise discriminantept_BR
dc.titleDiscrimination of genotypes coffee by chemical composition of the beans: Potential markers in natural coffeespt_BR
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