Abstracts Category : Other

Comparison of Odor Active Volatiles in Coffee Brews in Relation to Bean Origin and Roasting Level

by Jessica Lee

Two different origin coffee beans were analyzed for odor active volatiles. The following variations in roasting levels were also compared for each bean origin: light, medium, and dark. The top four odor active volatiles chosen for analysis were 3-ethyl-2,5- dimethylpyrazine, 2,4-nonadienal, 3-methyl-2-furanylmethylester butanoic acid, and 4-ethyl-2- methoxyphenol. To extract volatile compounds, SPME in conjunction with GC-MS was used. An internal standard (Iinalool) was added to quantify the compounds from the peak areas. GCMS data showed that darker roasts produced the smokier compounds, 3-methyl-2- furanylmethylester butanoic acid, and 4-ethyl-2-methoxyphenol, than lighter roasts. Columbian coffee beans produced more fu ll-bodied flavors than Ugandan coffee beans; sensory data shows that Columbian coffee attributes were rated higher overall than Ugandan coffee. These conclusions can help consumers determine which roast and bean origin to purchase to cater to flavor intensities. ( en )