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Gas chromatographic examination of the fatty acids of coffee oil
Author(s) -
Carisano A.,
Gariboldi L.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740150907
Subject(s) - roasting , chemistry , gas chromatography , food science , composition (language) , green coffee , chromatography , philosophy , linguistics
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.