Compound Monograph
Caffeol
An old, loosely defined term for the volatile aromatic oil produced when coffee is roasted — the fraction that gives brewed coffee its smell, rather than a single defined molecule.
Classification
Caffeol is one of the phenylpropanoids, part of the phenolics class. Antioxidant compounds built around one or more phenol rings — the flavonoids, tannins, phenolic acids, coumarins, and pigments behind much of a plant's protective chemistry.
Where Does It Come From? (1)
Caffeol is one of the phenylpropanoids, found in Coffee.