Analysis on different grades of highly-rated Jamaica Blue Mountain coffees compared to easily available originated coffee beans

Author(s)

Abstract
Abstract Origin and coffee grades are major factors determining the price of coffee beans. Jamaica Blue Mountain coffee achieves among the highest prices in coffee trading due to its assumed high quality. In this contribution we show the first chemical composition analysis of Jamaica Blue Mountain using LC-MS methods. In particular differences in chlorogenic acid regioisomer distribution were observed for Jamaica Blue Mountain coffee if compared to reference coffees sheding light on the chemical basis of grading systems in coffee.

Keywords
Coffee, chlorogenic acids, polyphenols, LC-MS

Cite this paper
Seung-Hun Lee, Rakesh Jaiswal, Nikolai Kuhnert, Analysis on different grades of highly-rated Jamaica Blue Mountain coffees compared to easily available originated coffee beans , SCIREA Journal of Food. Volume 1, Issue 2, December 2016 | PP. 15-27.

References

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