[Phenols in roasted coffees of different varieties. I. (author's transl)].

Abstract

Thirty phenols were isolated from roasted coffee by distillation-extraction, separated from other constituents by absorption-chromatography, and characterized by means of GC-MS. Robusta coffee contained the largest amount of phenols, followed by Arabusta (Côte d'Ivoire) and Arabica. Quantity and type of phenols depends on variety as well as on the roasting… (More)

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