cen:proj:74304

Food authenticity of coffee and coffee products ꟷ Determination of 16-O-Methylcafestol content of raw and roasted coffee ꟷ HPLC-method

Scope

This document specifies an HPLC method for determining the 16-OMC content in raw and roasted coffee. The method described is suitable for a mass fraction of 15 mg to 500 mg (preliminary values, will be confirmed by/changed after the interlaboratory test) of 16-OMC per kg of raw and roasted coffee, respectively.