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Analysis of volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.)



Analysis of volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.)



Flavour and Fragrance Journal 17(5): 349-351



Volatile components isolated from Hawaiian green coffee beans (C. arabica) were identified by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The mass of total volatile components recovered from 200 g C. arabica beans was 2.7+or-0.3 mg. The volatile components identified in this extract were: ten alcohols, four aldehydes, one ketone, one lactone, three heterocyclic compounds, two hydrocarbons, and two miscellaneous compounds.

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Accession: 003644357

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DOI: 10.1002/ffj.1067


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