The unsaponifiable lipid fractions extracted from Arabica and Robusta coffee samples were analyzed by high resolution gas chromatography (HRGC) in a polar column with a thermally stable stationary phase (TAP, Chrompack). Certain characteristic ratios among diterpenic alcohols were found to permit measurement of the amount of Robusta blended with Arabica coffee, given a minimum content of 5–10%. Determination does not appear to be influenced by geographic origin of produce or even by decaffeination.
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Frega et al. (1994) studied this question.
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