Coffee

Lebailly, Philippe; Anthony, François

doi:10.1007/978-3-540-34538-1_5

Cited by 5 publications

(4 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The shape parameters of the logistic function were set to 0.2 and 37 such that plants at the end of our simulations had a mean age of 11.1 years and the majority of plants had died within 37 years. These features are consistent with the expected average longevity in wild Coffea populations (Lashermes & Anthony, ; Wintgens, ). Modest changes to the shape parameters of the logistic function resulted in minor changes to the average lifespan, which slightly shifted the threshold value of b at which populations tended to go extinct (data not shown), but these differences do not significantly affect our conclusions.…”

Section: Methodssupporting

confidence: 87%

“…The second phase of each modelled year comprises pollination and the generation of seedlings. Following typical Coffea life history (Lashermes & Anthony, ), plants 5 years old and younger are considered juveniles and cannot make pollen or set seed, whereas older plants are adults. The number of seedlings that establish in a given year is determined by a sample from the binomial distribution B ( N , b ), where N is the number of adult plants and b is the probability, per adult, that a new seedling will be generated.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

The founding of Mauritian endemic coffee trees by a synchronous long‐distance dispersal event

Nowak

Haller

Yoder

2014

J of Evolutionary Biology

View full text Add to dashboard Cite

The stochastic process of long-distance dispersal is the exclusive means by which plants colonize oceanic islands. Baker's rule posits that self-incompatible plant lineages are unlikely to successfully colonize oceanic islands because they must achieve a coordinated long-distance dispersal of sufficiently numerous individuals to establish an outcrossing founder population. Here, we show for the first time that Mauritian Coffea species are self-incompatible and thus represent an exception to Baker's rule. The genus Coffea (Rubiaceae) is composed of approximately 124 species with a paleotropical distribution. Phylogenetic evidence strongly supports a single colonization of the oceanic island of Mauritius from either Madagascar or Africa. We employ Bayesian divergence time analyses to show that the colonization of Mauritius was not a recent event. We genotype S-RNase alleles from Mauritian endemic Coffea, and using S-allele gene genealogies, we show that the Mauritian allelic diversity is confined to just seven deeply divergent Coffea S-RNase allelic lineages. Based on these data, we developed an individualbased model and performed a simulation study to estimate the most likely number of founding individuals involved in the colonization of Mauritius. Our simulations show that to explain the observed S-RNase allelic diversity, the founding population was likely composed of fewer than 31 seeds that were likely synchronously dispersed from an ancestral mainland species.

show abstract

Section: Methodssupporting

confidence: 87%

Section: Methodsmentioning

confidence: 99%

The founding of Mauritian endemic coffee trees by a synchronous long‐distance dispersal event

Nowak

Haller

Yoder

2014

J of Evolutionary Biology

View full text Add to dashboard Cite

show abstract

“…Around 70% of available coffee in the markets worldwide is arabica coffee. This coffee is recognized possessing higher quality compared to other coffee species since it is rich in flavor, has less bitter, and contains low caffeine [ 1 ]. This makes arabica coffee as the most appreciated and consumed coffee beverages.…”

Section: Introductionmentioning

confidence: 99%

Metabolite Profiles of the Green Beans of Indonesian Arabica Coffee Varieties

Happyana

Pratiwi

Hakim

2021

International Journal of Food Science

View full text Add to dashboard Cite

The green beans of 3 Indonesian arabica coffee varieties, namely, ateng, buhun, and sigararutang, were analyzed with 1H NMR-based metabolomics coupled with alpha-glucosidase inhibitory activity assay. These coffees were cultivated in the same geographical conditions. The PLSDA model successfully classified the green coffee beans based on their varieties. To reveal the characteristic metabolites for each coffee variety, S-plot of two-class OPLSDA models was generated and analyzed. Ateng coffee was characterized with trigonelline, sucrose, 5-CQA, and acetic acid. The characteristic metabolites of buhun coffee were citric acid and malic acid. Meanwhile, the most discriminant compound of sigararutang coffee was quinic acid. HCA analysis revealed the lineage relationship of the 3 coffee varieties. Ateng coffee had closer lineage relationship to sigararutang compared to the buhun coffee. Alpha-glucosidase inhibitory activity of the coffee samples did not differ widely. I C 50 values of alpha-glucosidase inhibitory activity of ateng, sigararutang, and buhun coffees were 3.01 ± 0.16 , 3.14 ± 0.20 , and 5.05 ± 0.28 mg/mL, respectively. Although grown in the same geographical conditions, our results revealed that each coffee variety possessed a unique metabolome clarifying the diversity of Indonesian arabica coffees. This study verified that 1H NMR-based metabolomics is an excellence method for discovering the lineage relationship in the samples with different varieties or cultivars.

show abstract

“…Robusta contains caffeine from 2.4 to 2.8% by weight (Illy, 2002). Arabica on the other hand, has good cup quality, low caffeine content (below 1.5% by weight), and fine aroma which can be described as flowers, fruit, honey, chocolate, caramel or toasted bread (Illy, 2002, Lashermes andAnthony, 2007). Interestingly, there is a wild coffee species known as Coffea brassi (from Psilanthus brassi plant) found in Cape York Australia in 2011 and has been mentioned as an Australian native coffee bean (Michael, 2011).…”

Section: General Backgroundmentioning

confidence: 99%

The compositional basis of coffee flavour

Sunarharum¹

View full text Add to dashboard Cite

Coffee trade is a billion-dollar industry and coffee remains one of the most traded commodities of economic importance to both the countries producing, and the countries consuming coffee. To ensure demand, it is of great importance to constantly maintain and, where possible, improve its quality.Flavour is crucial to coffee quality. However, describing coffee flavour is a very complex task as it is influenced by numerous factors from the farm to cup. These factors influence compositional properties of coffee and have a large impact on the perceived flavour.The ultimate aim of this project was to understand how different components in coffee influence flavour perception. The approach involved an exploration on the sensory and physicochemical profiles of sensorily diverse 26 commercial single-origin 'specialty' coffees. Sensory evaluation of these 26 selected coffees involves assessment on the brews while coffee ground and extracts were analysed for physicochemical profiles. An analytical method was developed and applied for rapid quantification of the targeted volatiles compounds in coffee. The results of sensory and physicochemical evaluation were modelled using a multivariate analysis to explore the relationship between attributes and to know potential sensory markers that could contribute to coffee flavour.Coffee proved to be a highly challenging matrix to study and required special preparation and presentation of individual samples at consistent temperature during sensory evaluation. Nevertheless, sensory profiles for the diverse range of coffees was achieved.Certain coffees were clearly distinctive: Ethiopian coffees registered fruity, citrus and aromatic spice sensory profile notes, Australian coffees exhibited milder profiles, while India Robusta coffees generally possess smoky, woody, earthy and cereals profile.Three analytical stable isotope dilution analysis/gas chromatography-mass spectrometry (SIDA/GC-MS) methods were developed and applied to quantify 27 key volatile compounds which were targeted due to their reported importance to coffee flavour. These methods involved a headspace-solid phase microextraction/gas-chromatography (HS-SPME/GC-MS) of coffee, steam distillation extraction of coffee followed by a HS-SPME/GC-MS and direct liquid injection of a steam distilled extract of coffee to GC-MS.ii The 26 medium-roasted single-origin coffees investigated were quite diverse in physicochemical properties. It was clear that some coffees showed distinct physicochemical characters, for example, Robusta coffee contained doubled the caffeine content, higher concentrations of dicaffeoylquinic acids (diCQAs), higher pH, and higher L*

show abstract

Coffee

Cited by 5 publications

References 40 publications

The founding of Mauritian endemic coffee trees by a synchronous long‐distance dispersal event

The founding of Mauritian endemic coffee trees by a synchronous long‐distance dispersal event

Metabolite Profiles of the Green Beans of Indonesian Arabica Coffee Varieties

The compositional basis of coffee flavour

Contact Info

Product

Resources

About