01780naa a2200265 a 450000100080000000500110000800800410001910000210006024501160008126000090019752010110020665000250121765000170124265000210125970000190128070000170129970000170131670000180133370000200135170000190137170000240139070000260141470000220144077300520146221713572025-01-09       2024    bl uuuu     u00u1 u    #d1 aAGNOLETTI, B. Z.  aThe terroir of Brazilian Coffea canephorabCharacterization of the chemical composition.h[electronic resource]  c2024  aFTIR spectroscopy and multivariate analysis were used in the chemical study of the terroirs of Coffea canephora. Conilon coffees from Espírito Santo and Amazon robusta from Matas of Rondˆonia, were separated by PCA, with lipids and caffeine being the markers responsible for the separation. Coffees from Bahia, Minas Gerais, and S˜ ao Paulo did not exhibit separation, indicating that the botanical variety had a greater effect on the terroir than geographic origin. Thus, the genetic factor was investigated considering the conilon and robusta botanical varieties. This last group was composed of hybrid robusta and apoat˜a. The DD-SIMCA favored the identification of the genetic predominance of the samples. PLS-DA had a high classification performance regarding the conilon, hybrid robusta, and apoat˜a genetic nature. Lipids, caffeine, chlorogenic acids, quinic acid, trigonelline, proteins, amino acids, and carbohydrates were identified as chemical markers that discriminated the genetic groups.  aChemical composition  aChemometrics  aCoffea Canephora1 aPEREIRA, L. L.1 aALVES, E. A.1 aROCHA, R. B.1 aDEBONA, D. G.1 aLYRIO, M. V. V.1 aMOREIRA, T. R.1 aCASTRO, E. V. R. de1 aOLIVEIRA, E. C. da S.1 aFILGUEIRAS, P. R.  tFood Research International, 176, 113814, 2024.