Authentication of Coffea arabica according to Triacylglycerol Stereospecific Composition

Figure 2

Characteristic HRGC profile of the FAME of TAG fraction of a coffee sample. (1) Myristic acid (C14:0), (2) palmitic acid (C16:0), (3) palmitoleic acid (C16:1 n-7), (4) stearic acid (C18:0), (5) oleic acid (C18:1 n-9), (6) linoleic acid (C18:2 n-6), (7) α-linolenic acid (C18:3 n-3), (8) arachidic acid (C20:0), (9) gadoleic acid (C20:1 n-11), and (10) behenic acid (C22:0).