16-O-Methylcafestol

16-O-Methylcafestol
Names
	IUPAC name 16α-Methoxy-3,18-(epoxymetheno)-19-nor-5β,8α,9β,10α,13β,16β-kaur-3-en-17-ol
	Systematic IUPAC name [(3bS,5aS,7R,8R,10aR,10bS)-7-Methoxy-10b-methyl-3b,4,5,6,7,8,9,10,10a,10b,11,12-dodecahydro-5a,8-methanocyclohepta[5,6]naphtho[2,1-b]furan-7-yl]methanol
Identifiers
CAS Number	108214-28-4;
3D model (JSmol)	Interactive image;
PubChem CID	68103163;
UNII	TJ95S36BVX ;
CompTox Dashboard (EPA)	DTXSID30737953 ;
	InChI InChI=1S/C21H30O3/c1-19-8-6-17-15(7-10-24-17)16(19)5-9-20-11-14(3-4-18(19)20)21(12-20,13-22)23-2/h7,10,14,16,18,22H,3-6,8-9,11-13H2,1-2H3/t14-,16-,18+,19-,20+,21+/m1/s1 Key: BDVVNPOGDNWUOI-GVOJMRIRSA-N;
	SMILES C[C@@]12CCC3=C([C@H]1CC[C@]45[C@H]2CC[C@H](C4)[C@](C5)(CO)OC)C=CO3;
Properties
Chemical formula	C21H30O3
Molar mass	330.468 g·mol−1
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references

16-O-Methylcafestol, a derivative of cafestol, is an isolate of green coffee beans.^[1]

This derivative only occurs in the robusta variant of coffee (as opposed to the more expensive arabica, where only cafestol is present). Thus 16-O-Methylcafestol is used as an analytical marker for determining the robusta content of coffee blends.^[2]

References

↑ d'Amelio, N; De Angelis, E; Navarini, L; Schievano, E; Mammi, S (2013). "Green coffee oil analysis by high-resolution nuclear magnetic resonance spectroscopy". Talanta. 110: 118–27. doi:10.1016/j.talanta.2013.02.024. PMID 23618184.
↑ Burton, Ian W.; Martinez Farina, Camilo F.; Ragupathy, Subramanyam; Arunachalam, Thirugnanasambandam; Newmaster, Steve; Berrué, Fabrice (2020-12-09). "Quantitative NMR Methodology for the Authentication of Roasted Coffee and Prediction of Blends". Journal of Agricultural and Food Chemistry. 68 (49): 14643–14651. doi:10.1021/acs.jafc.0c06239. ISSN 0021-8561. PMID 33252222. S2CID 227237285.

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[1] 'Amelio, N; De Angelis, E; Navarini, L; Schievano, E; Mammi, S (2013). "Green coffee oil analysis by high-resolution nuclear magnetic resonance spectroscopy". Talanta. 110: 118–27. doi:10.1016/j.talanta.2013.02.024. PMID 23618184.

[2] Burton, Ian W.; Martinez Farina, Camilo F.; Ragupathy, Subramanyam; Arunachalam, Thirugnanasambandam; Newmaster, Steve; Berrué, Fabrice (2020-12-09). "Quantitative NMR Methodology for the Authentication of Roasted Coffee and Prediction of Blends". Journal of Agricultural and Food Chemistry. 68 (49): 14643–14651. doi:10.1021/acs.jafc.0c06239. ISSN 0021-8561. PMID 33252222. S2CID 227237285.

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