4654
J. Agric. Food Chem. 2005, 53, 4654−4659
ARTICLES Chemical Discrimination of Arabica and Robusta Coffees by Fourier Transform Raman Spectroscopy ALOYS B. RUBAYIZA*,†,‡
AND
MARC MEURENS†
Unite´ de Biochimie de la Nutrition, Faculte´ de l’Inge´nierie Biologique, Agronomique et Environnementale, Universite´ Catholique de Louvain, Place Croix du sud 2/8, 1348 Louvain-la-Neuve, Belgique, and Department of Biotechnology, Faculty of Science and Technology, National University of Rwanda, B.P. 117 Butare, Rwanda
This article deals with the potential of Fourier transform (FT) Raman spectroscopy in discrimination of botanical species of green and roasted coffees. There are two species of commercial importance: Coffea arabica (arabica) and Coffea canephora (robusta). It is recognized that they differ in their lipid fraction, especially in the content of the diterpene kahweol, which is present at 0.1-0.3% dry matter basis in arabica beans and only in traces (
