Chemistry:16-O-Methylcafestol
From HandWiki
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| Names | |
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| IUPAC name
16α-Methoxy-3,18-(epoxymetheno)-19-nor-5β,8α,9β,10α,13β,16β-kaur-3-en-17-ol
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| Systematic IUPAC name
[(3bS,5aS,7R,8R,10aR,10bS)-7-Methoxy-10b-methyl-3b,4,5,6,7,8,9,10,10a,10b,11,12-dodecahydro-5a,8-methanocyclohepta[5,6]naphtho[2,1-b]furan-7-yl]methanol | |
| Identifiers | |
3D model (JSmol)
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PubChem CID
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| Properties | |
| C21H30O3 | |
| Molar mass | 330.468 g·mol−1 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
| Infobox references | |
Tracking categories (test):
16-O-Methylcafestol, a derivative of cafestol, is an isolate of green coffee beans.[1]
This derivative only occurs in the robusta variant of coffee (as opposed to the more expensive arabica, where only cafestol is present). Thus 16-O-Methylcafestol is used as an analytical marker for determining the robusta content of coffee blends.[2]
References
- ↑ d'Amelio, N; De Angelis, E; Navarini, L; Schievano, E; Mammi, S (2013). "Green coffee oil analysis by high-resolution nuclear magnetic resonance spectroscopy". Talanta 110: 118–27. doi:10.1016/j.talanta.2013.02.024. PMID 23618184.
- ↑ Burton, Ian W.; Martinez Farina, Camilo F.; Ragupathy, Subramanyam; Arunachalam, Thirugnanasambandam; Newmaster, Steve; Berrué, Fabrice (2020-12-09). "Quantitative NMR Methodology for the Authentication of Roasted Coffee and Prediction of Blends" (in en). Journal of Agricultural and Food Chemistry 68 (49): 14643–14651. doi:10.1021/acs.jafc.0c06239. ISSN 0021-8561. PMID 33252222. https://pubs.acs.org/doi/10.1021/acs.jafc.0c06239.
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