title: [Phenols in roasted coffees of different varieties. I. (author's transl)].
abstract: Thirty phenols were isolated from roasted coffee by distillation-extraction, separated from other constituents by absorption-chromatography, and characterized by means of GC-MS. Robusta coffee contained the largest amount of phenols, followed by Arabusta (Côte d'Ivoire) and Arabica. Quantity and type of phenols depends on variety as well as on the roasting conditions.
mesh_terms: D000327:Adsorption; D002845:Chromatography; D002849:Chromatography, Gas; D003069:Coffee / Q000032:analysis*; D006358:Hot Temperature; D010636:Phenols / Q000302:isolation & purification*
chemical_list: D003069:Coffee; D010636:Phenols
vernacular_title: Flüchtige Phenole in Röstkaffees verschiedener Sorten. I.