*2.2.5 Lipids/oils*

Oil which is produced during roasting process, is the key determining factor of flavour and its quantity in the green bean is cultivar specific. The most important lipids in Arabica beans are the fatty acids that include the triacylglycerols, sterols, and tocopherols which are also found in vegetables [62]. Arabica coffee contains about 15% lipids compared to 10% in, Robusta coffee. Most lipids in the green coffee bean are located in the endosperm whereas the rest is found on the outer layer of the beans [63].
