Unterschiede

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--- coffea_arabica_l [2025/12/06 20:22] – andreas
+++ coffea_arabica_l [2026/07/01 08:22] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
 Coffea arabica L. - Rubiaceae - coffea arabica, Arabian coffee, Abyssinian coffee, **Arabica-Kaffee**
-Small trees or large shrubs, 5-8m tall, native to Etiopia, cultivated in moist, usually cool tropical regions. "This species is tetraploid and is the source of "Arabica Coffee." It has been widely hybridized with several other Coffea species to produce commercial coffee plants; flower size varies markedly among many of these." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200022076]]
+Small trees or large shrubs, 5-8m tall, native to Etiopia, cultivated in moist, usually cool tropical regions. "This species is tetraploid and is the source of "Arabica Coffee." It has been widely hybridized with several other Coffea species to produce commercial coffee plants; flower size varies markedly among many of these." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200022076|efloras.org]]
 "Coffea arabica is believed to be the first species of coffee to be cultivated, being grown in southwest Ethiopia for well over 1,000 years." [[http://en.wikipedia.org/wiki/Coffea_arabica|wikipedia]]
@@ Zeile 45: / Zeile 45: @@
 [Pickard, Stephanie, et al. "Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS)." Journal of agricultural and food chemistry 61.26 (2013): 6274-6281] and \\
 [Pickard, Stephanie, Helene Wilms, and Elke Richling. "Alkylpyrazine contents of coffee beverages using stable isotope dilution gas chromatography-mass spectrometry." LWT-Food Science and Technology 58.1 (2014): 188-193]
+"In particular, the pyrazines showed significantly reduced content in decaffeinated coffee due to the removal of sucrose together with caffeine during the decaffeination process. The reduction in pyrazines can explain the thin aroma of decaffeinated coffees due to the lack of nutty, roasted and chocolate notes." \\
+[Zou, Yun, et al. "Distinguishing between decaffeinated and regular coffee by HS-SPME-GC× GC-TOFMS, chemometrics, and machine learning." Molecules 27.6 (2022): 1806] [[https://www.mdpi.com/1420-3049/27/6/1806/pdf?version=1646912919|PDF]]
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