Fatty acid methyl ester (FAME) composition of the coffee (Coffea arabica L.) varieties Catuai, Catucaí, Bourbom, Mundo Novo, Rubí and Topázio known to produce beverage of intermediate, excellent, excellent, intermediate, intermediate and poor quality, respectively, was determined for the first time. Average area % of the FAMEs of the six varieties was: palmitic (38.2), stearic (8.3), oleic (8.6), linoleic (38.5), linolenic (1.6) and arachidic (3.6) acids, respectively. The method was very quick with complete characterization (>99%) of the samples studied being possible in less than 6 min. While these values may provide insights for evaluating the coffee quality, no significant effect (p < 0.05) of coffee variety was found on area % of the FAMEs. In addition, FAMEs of six corn samples, six commercial coffee brands and one commercial coffee sample intentionally contaminated with three levels of corn were compared. Although the linoleic/stearic ratio was significantly different in coffee and corn FAMEs, this probe could not be used a marker to detect corn adulteration in commercial coffees.
coffee; coffee quality; fatty acids; corn; adulteration
