Authentication of Italian Espresso coffee blends through the GC peak ratio between kahweol and 16-O-methylcafestol

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1569-1574

  Pacetti, Deborah ^a   Boselli, Emanuele ^a   Balzano, Michele ^a   Frega, Natale G ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

16 O methylcafestol; Arabica; GC; Kahweol; Roasted coffee blend; Robusta

Indexed keywords

16-O-METHYLCAFESTOL; ARABICA; GC; KAHWEOL; ROASTED COFFEE; ROBUSTA;

AUTHENTICATION;

COFFEE;

24 METHYLENCHOLESTEROL; 24 METHYLENCYCLOARTANOL; 6 O METHYLCAFESTOL; CAFESTOL; CAMPESTEROL; CHOLESTEROL; CITROSTADIENOL; CYCLOARTENOL; DEHYDROCAFESTOL; DEHYDROKAHWEOL; DELTA 5 AVENASTEROL; DELTA7 AVENASTEROL; DITERPENE; GAMMA TOCOPHEROL; KAHWEOL; SITOSTEROL; STIGMASTEROL; UNCLASSIFIED DRUG;

ARTICLE; CALCULATION; CHEMICAL COMPOSITION; COFFEE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD INTAKE; GAS CHROMATOGRAPHY; ITALIAN ESPRESSO; MASS FRAGMENTOGRAPHY; SAPONIFICATION; STANDARD;

CHROMATOGRAPHY, GAS; COFFEA; COFFEE; DITERPENES; QUALITY CONTROL;

EID: 84865796865     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.007     Document Type: Article

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