Genetic mapping of a caffeoyl-coenzyme A 3-O-methyltransferase gene in coffee trees. Impact on chlorogenic acid content

@article{Campa2003GeneticMO,
  title={Genetic mapping of a caffeoyl-coenzyme A 3-O-methyltransferase gene in coffee trees. Impact on chlorogenic acid content},
  author={Claudine Campa and Michel Noirot and M Bourgeois and Marjorie Pervent and Cheng Ky and Herv{\'e} Chrestin and Serge Hamon and Alexandre de Kochko},
  journal={Theoretical and Applied Genetics},
  year={2003},
  volume={107},
  pages={751-756}
}
Chlorogenic acids (CGA) are involved in the bitterness of coffee due to their decomposition in phenolic compounds during roasting. CGA mainly include caffeoyl-quinic acids (CQA), dicaffeoyl-quinic acids (diCQA) and feruloyl-quinic acids (FQA), while CQA and diCQA constitute CGA sensu stricto (CGAs.s.). In the two cultivated species Coffea canephora and Coffea arabica, CGAs.s. represents 88% and 95% of total CGA, respectively. Among all enzymes involved in CGA biosynthesis, caffeoyl-coenzyme A 3… CONTINUE READING
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