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fee Oil Lipids constitute major component of green coffee, varying from 1% to 1% in . arabica and from 9% to 1% in . robusta . The lipid component of green coffee bean comprises coffee oil, which is primarily present in endosperm, and coffee wax, which ispresent on the outer layer. Coffee oil contains over 5% of unsaponiable material and4% linoleic acid. Saturated and unsaturated acids of the 2, 2, 2series are also present in small concentrations. Coffee oil is liquid at room temperature but settles outfatty acid crystals during storage. It contains an excessive amount of unusual unsaponi-able matter, the presence of which makes the oil unt for most uses. The physical proper- ties of coffee oil are similar to those of other vegetable oils (. Coffee oil has specic gravity of 0.9.9, refractive index of 1.4.4, and viscosity with tempera-ture slightly higher than soya bean or linseed oil. Coffee beans are coated with polarwax that consists of fatty esters of 5-hydroxytryptamine that are known to be mucosalirritants. 7 Ramalakshmi and Raghavan Table 1 Formation of Coffee Volatiles from Nonvolatiles in Green Coffee During Roasting Green beans Roast coffee Lipids Alphatic hydrocarbons Fatty acid Higher terpenoids MonoterpenoidsLignin Phenolic compounds Starch Acids Aldehydes Sugars Ketones Peptides Amino acids Sulfurous compounds Trigonelline Nitrogenous compounds 4.1.3.5 Coffee Aroma and Volatile Compounds The volatile compounds of coffee are largely responsible for the aroma. The green bean does not possess any appealing avor and its water infusion is unpalatable. The desirabletaste and aroma are mainly formed during roasting. Roasted coffee contains more than8 volatile compounds. The important precursors are amino acids, sugars, and chlo-rogenic acids (Table . There can also be signicant differences in the volatile composi-tion depending on coffee species, conditions during cultivation and harvesting, and method of processing. The search for individual key avo