LIPID FRACTION OF COFFEE .2. SOME QUALITY PARAMETERS

This study describes the lipid fraction obtained from commercially-pac ked and wholesale coffee samples from different geographic origin. The aim was to evaluate various analytical techniques for the differentia tion between types of coffee, decaffeination process and the commercia l origin of the product. The composition of the triglycerides, the tot al fatty acids and the volatile compounds were determined in ail the c ommercial samples. The other samples were subjected to the following a nalysis: total diterpenic alcohols, total sterols and volatile compoun ds. The analysis of free sterols and polar minor components were teste d in some samples. The determinations of total diterpenic alcohols, st erols, volatile compounds and polar minor components could provide use ful information for the differentiation of coffee types, processing te chnology and commercial origin.