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16-O-methylcafestol Is Present in Ground Roast Arabica Coffees: Implications for Authenticity Testing

16-O-methylcafestol Is Present in Ground Roast Arabica Coffees: Implications for Authenticity Testing

Yvonne Gunning, Marianne Defernez, Andrew D Watson, Niles Beadman, Ian J Colquhoun, Gwénaëlle Le Gall, Mark Philo, Hollie Garwood, David Williamson, Aaron P Davis, E Kate Kemsley

Food Chem. 2018 May 15;248:52-60.

PMID: 29329870

Abstract:

High-field and low-field proton NMR spectroscopy were used to analyse lipophilic extracts from ground roast coffees. Using a sample preparation method that produced concentrated extracts, a small marker peak at 3.16 ppm was observed in 30 Arabica coffees of assured origin. This signal has previously been believed absent from Arabicas, and has been used as a marker for detecting adulteration with robusta. Via 2D 600 MHz NMR and LC-MS, 16-O-methylcafestol and 16-O-methylkahweol were detected for the first time in Arabica roast coffee and shown to be responsible for the marker peak. Using low-field NMR, robusta in Arabica could be detected at levels of the order of 1-2% w/w. A surveillance study of retail purchased "100% Arabica" coffees found that 6 out of 60 samples displayed the 3.16 ppm marker signal to a degree commensurate with adulteration at levels of 3-30% w/w.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP108214284	16-O-Methylcafestol		108214-28-4	Price

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