Journal of the Science of Food and Agriculture · 1964 · 22 citations · 7 references
AgricultureBiochemistryFood ScienceFood AnalysisFood ChemistryLipid BiochemistryChromatographic Food AnalysisEssential Fatty AcidsFatty Acid ChemistryFatty Acid MetabolismLipid AnalysisLipids In FoodsCoffee PlantFatty AcidsGeographical Origin DeterminationOil Composition AnalysisOleic Acid ContentUnsaturated Fatty Acids
Abstract The fatty acids of the oil extracted from coffee have been examined by gas chromatography. The composition of the oil does not vary with the geographical origin of the coffee. Roasting of the coffee does not affect the composition of the oil. Coffee oil could be used for human consumption as a valuable source of essential fatty acids.
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Analytical Chemistry · 1980 · 59.6K citations
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