|dc.contributor.author||Kulaba, George W||
|dc.identifier.citation||George Wilson Kulaba.(1978). Chemical Aspects Of The Quality Of Kenya Mild Arabica Coffee Kahweol Content of the Green Coffee Beans. A thesis submitted for the Degree of Master of Science (M.Sc.) of the University of Nairobi.||en
|dc.description.abstract||This thesis records the results or an attempt to
substantiate an alleged correlation between relative coffee
quality as assessed by the trade liquorers in East Africa
and the pre,ence and quantity of the unstable diterpenoid,
KAHWEOL, in the green Arabica coffee beans.
Methods of isolation of the otherwise 'critical pair'
of compounds, KAHWEOL and CAFESTOL, in the diterpene fraction
of the unsaponifiable matter from the coffee-bean oil, were
studied and a method employing silver nitrate impregnated
silica gel G layers was developed for quick separation.
Kahweol was estimated from its specific ultra-violet
absorption at 289 nm, ensuring quantitative extraction after
a reliable oil isolation procedure. No correlation was
found to exist between the assessed coffee quality and
kahweol content for 20 coffee samples covering a wide range
of quality standards and various areas of cultivation in
Kenya. Data on oil yield and percentage unsaponifiable
matter is included.
The results are discussed with a reV1ew of relevant
existing literature and the need for a more objective and
scientific method of assessing coffee quality.||en
|dc.publisher||University of Nairobi||en
|dc.title||Chemical Aspects Of The Quality Of Kenya Mild Arabica Coffee Kahweol Content of the Green Coffee Beans||en
|local.publisher||School of Biological Sciences,||en