Compound Monograph
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.
Sources · 1
Caffeol is one of the phenylpropanoids, found in Coffee.
Concentration
Concentrations not reported. No percent-dry-weight or mg/g figures have been published for this compound in its source plants.
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