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Cited by 54 publications
(28 citation statements)
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“…This fact was not observed by Figueiredo et al (2015) and Jham et al (Jham et al, 2008) in studies with C. arabica cultivars. However, Martín et al (2001) could distinguish genotypes of C. arabica and C. canephora through the content of the fatty acids.…”
Section: Resultsmentioning
confidence: 70%
See 2 more Smart Citations
“…This fact was not observed by Figueiredo et al (2015) and Jham et al (Jham et al, 2008) in studies with C. arabica cultivars. However, Martín et al (2001) could distinguish genotypes of C. arabica and C. canephora through the content of the fatty acids.…”
Section: Resultsmentioning
confidence: 70%
“…(Figure 1, Table 2). Figueiredo et al (2015) report in their studies that the palmitic, stearic, arachidic and elaidic fatty acids show correlation with the sensorial attributes of the Bourbon coffee, as being that the first pair correlated better with coffee with higher sensorial grades and the second pair with the coffee with lower grades. The authors suggest that such fatty acids can be possible distinguishers of the coffee quality.…”
Section: Principal Component Analysismentioning
confidence: 99%
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“…Fatty acids can contribute to subtle and pleasant scores of flavor and are the main compounds responsible for texture and mouthfeel of the coffee drinks (Oestreich-Janzen, 2010). Corroborating with the present study, Figueiredo et al (2015) could correlate the contents of four fatty acid (C20:0, C18:1t, C18:0 and C14:0) with the sensory characteristics of specialty coffees, and Fassio (2014) also observed negative correlation between linoleic acid (C18:2) and the sensory attributes of plant varieties of Arabica coffee.…”
Section: Pca Of the Sensory Attributes And The Fatty Acids For Pulpedmentioning
confidence: 55%
“…The average values in g 100 g -1 , minimum and maximum, obtained for the seven fatty acids found in this study for pulped: C14:0 (1.59-4.81), C16:0 (38.36-40.74) C18:0 (4.31-6.71), C18:1 (5.97-8.18), C18:2 (50.20-56.51), C18:3 (0.99-1.27), C20:2 (1.27-2.18), and to natural: C14:0 (2.36-5.43), C16:0 (37.9-40.51), C18:0 (4.81-6.72), C18:1 (6.67-8.12), C18:2 (48.31-54.39), C18:3 (0.91-1.48), C20:2 (1.39-2.55), are situated in the range expected for raw beans of Arabica coffee (Martin et al, 2001;Figueiredo et al, 2015;Bertrand et al, 2008).…”
Section: Pca Of the Sensory Attributes And The Fatty Acids For Pulpedmentioning
confidence: 99%