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. 2021 Jul 15;17:78. doi: 10.1186/s13007-021-00781-y

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© The Author(s) 2021

Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.

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Fig. 7 — Raman spectra (left) collected from the whole green bean from Arabica (A) and from Robusta (B). Spectrum (C) represents the difference of A, B to show more clearly the Raman bands of kahweol. The experimental Raman spectrum of neat kahweol is shown in trace (D). Results of chemometric analysis of coffee beans (right) demonstrate the possibility of accurate identification of coffee varieties. The caption and figure reproduced with permission from Keidel et al. [81]