Summary
The composition of the unsaponifiable fraction of coffee lipids extracted before and after roasting was determined in two coffee types (Arabica and Robusta) of different geographic origin. Component identification was performed by gas chromatography-mass spectrometry. Large amounts of diterpene mono- and di-alcohols were found in both varieties; cafestol, kahweol and 16-O-methylcafestol were identified. Other components that were partly generated during roasting were also identified; these compounds seem to arise from the dehydration of cafestol and dehydrocafestol.
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Lercker, G., Frega, N., Bocci, F. et al. High resolution gas chromatographic determination of diterpenic alcohols and sterols in coffee lipids. Chromatographia 41, 29–33 (1995). https://doi.org/10.1007/BF02687996
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DOI: https://doi.org/10.1007/BF02687996