Fig. 2: Box plots presenting comparative peak areas of selected compounds detected by LC–MS analysis in the unroasted beans of the three coffee species (Arabica, robusta, stenophylla). | npj Science of Food

Fig. 2: Box plots presenting comparative peak areas of selected compounds detected by LC–MS analysis in the unroasted beans of the three coffee species (Arabica, robusta, stenophylla).

From: Metabolomic insights into the Arabica-like flavour of stenophylla coffee and the chemistry of quality coffee

Fig. 2

1: Trigonelline; 2: Sucrose; 5: Citric acid; 7: Theacrine; 8: 5-O-Caffeoylquinic acid; 9: Caffeine; 19: Mozambioside; 24: 4,5-Di-O-caffeoylquinic acid; 25: 4-O-Caffeoyl-3-O-feruloylquinic acid; 26: CATR I; 32: Dimethoxy-cinnamoylcaffeoylquinic acid II; 36: N-Eicosanoyl-serotonin. Plots of all compounds discussed in this paper can be found in Supplementary Fig. S2.

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