| 논문편 : 커피의 원두와 배전두의 (焙煎豆) 지방산조성에 관한 비교연구 |
| 고영수 , 정정숙 |
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| Comparative studies on the fatty acids in the green and roasted coffee beans |
| Young Su Ko , Jung Sook Chung |
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| ABSTRACT |
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To investigate differences in fatty acid composition in green coffee beans and roasted coffee beans, the extracts of two beans were subjected to analysis of fatty acid composition by GC and HPLC. The results showed that palmitic and liolneic acid were the main fatty acids of coffee oil and their contents were about 40%. Minor components, such as capric acid, lauric acid and myristic acid were detected in both samples by GC, but nut HPLC. |
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