BY LC-MSN Lee S.-H., Jaiswal R., Kuhnert N. Department School of Engineering and Science, Chemistry, Jacobs University Bremen, 28759 Bremen, Germany. E-mail: se.lee@jacobs-university.de Jamaica Blue Mountain coffee is one of the most expensive coffees in the world and famous for its distinctive aroma, noticeable sweetness and clean blew. Because of its high price and rarity, it constitutes an interesting topic of coffee research. In this research, we analyzed three different grades of Jamaica Blue Mountain coffees [1] by LC-MS.
The phenolic metabolite profile of green beans in Jamaica Blue Mountain was compared to a series of low quality coffees [2]. Additionally roasted beans of Jamaica Blue Mountain coffee were investigated by LC-MS and typical products of chlorogenic acids obtained at elevated temperatures [3] identified and compared to other coffees. References
[1] “Rules & Regulations—Coffee Industry Board”. Archived from the original on 2001-12-22 [2] Kuhnert, N. et al. Scope and limitations of principal component analysis of high resolution LC-TOF-MS data: the analysis of the chlorogenic acid fraction in green coffee beans as a case study. Analytical Methods 2011, 3(1), 144-155 [3] Jaiswal, R. et al. Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies. Food & Function 2012, 3(9), 976-984
