Volume 1, Number 2 (2016)
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Home > Journals > SCIREA Journal of Food > Archive > Paper Information

Analysis on different grades of highly-rated Jamaica Blue Mountain coffees compared to easily available originated coffee beans

Volume 1, Issue 2, December 2016    |    PP. 15-27    |PDF (465 K)|    Pub. Date: December 20, 2016
190 Downloads     1031 Views  

Author(s)
Seung-Hun Lee, Department of Life Sciences and Chemistry, Jacobs University Bremen, 28759 Bremen, Germany
Rakesh Jaiswal, Department of Life Sciences and Chemistry, Jacobs University Bremen, 28759 Bremen, Germany
Nikolai Kuhnert, Department of Life Sciences and Chemistry, Jacobs University Bremen, 28759 Bremen, Germany

Abstract
Abstract Origin and coffee grades are major factors determining the price of coffee beans. Jamaica Blue Mountain coffee achieves among the highest prices in coffee trading due to its assumed high quality. In this contribution we show the first chemical composition analysis of Jamaica Blue Mountain using LC-MS methods. In particular differences in chlorogenic acid regioisomer distribution were observed for Jamaica Blue Mountain coffee if compared to reference coffees sheding light on the chemical basis of grading systems in coffee.

Keywords
Coffee, chlorogenic acids, polyphenols, LC-MS

Cite this paper
Seung-Hun Lee, Rakesh Jaiswal, Nikolai Kuhnert, Analysis on different grades of highly-rated Jamaica Blue Mountain coffees compared to easily available originated coffee beans, SCIREA Journal of Food. Vol. 1 , No. 2 , 2016 , pp. 15 - 27 .

References

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