The fatty acid content in coffee can be used as a parameter to distinguish between coffee varieties.  The determination of fatty acids in roasted and ground commercial coffee with gas chromatography/mass spectrometry (GC/MS) is reported.  The analytical methodology includes isolating the triglycerides from the coffee sample using Soxhlet extraction with a mixed organic solvent, converting the triglycerides to the corresponding fatty acid methyl esters, then extracting the esters into hexane.  Multi-point calibration curves with methyl caprate as the internal standard were used to obtain analyte concentrations.  The determination of fatty acids in coffee utilizing GC/MS is suitable for inclusion in an advanced analytical chemistry course.

Determination of fatty acids in coffee using gas chromatography/mass spectrometry (GC/MS)

256th National Meeting (2018)

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