Table 1 The relative retention time (RRT) and method of identification of some fatty acids found in the Ethiopian green coffee beans
From: Effect of altitude of coffee plants on the composition of fatty acids of green coffee beans
Number | Chemical name | Common name | RT | MS-ID | RRT |
|---|---|---|---|---|---|
1 | Tetradecanoic acid | Myristic acid | 9.870 | NIST-14 | 1.51 |
2 | Pentadecanoic acid | Pentadecanoic acid | 10.98 | NIST-14 | 1.62 |
3 | cis-7-Hexadecenoic acid | Hypogeic acid | 11.16 | NIST-14 | 1.70 |
4 | Hexadecanoic acid | Palmitic acid | 11.46 | NIST-14 | 1.75 |
5 | Heptadecanoic acid | Margaric acid | 12.42 | NIST-14 | 1.90 |
6 | 9-Octadecenoic acid | Oleic acid | 13.35 | NIST-14 | 2.04 |
7 | 9,12-Octadecadienoic acid | Linoleic acid | 13.43 | NIST-14 | 2.05 |
8 | Octadecanoic acid | Stearic acid | 13.61 | NIST-14 | 2.06 |
9 | 9,12,15-Octadecatrienoic acid | Linolenic acid | 13.78 | NIST-14 | 2.08 |
10 | Eicosanoic acid | Arachidic acid | 16.18 | NIST-14 | 2.47 |