Discrimination of roast and ground coffee aroma

Fisk, Ian Denis; Kettle, Alec; Hofmeister, Sonja; Virdie, Amarjeet; Kenny, Javier Silanes

doi:10.1186/2044-7248-1-14

Flavour

Table 2 Key aroma compounds in six R&G coffees as analysed by four analytical approaches (coffee brew and R&G coffee headspace, coffee brew and R&G coffee concentration, normalised by method to the Costa Rica preparation)

From: Discrimination of roast and ground coffee aroma

	Coffee Brew LLE GC-MS
	Costa	Espresso	Java	Daterra	Kenya	Colombian
E, E-2, 4-Decadienal	100	48	57	64	75	53
2,3-Pentanedione	100	71	65	89	93	101
2-Acetylpyrazine	100	74	70	81	79	63
2-Acetylpyridine	100	77	76	82	88	69
2-Ethyl-3,6-dimethylpyrazine	100	94	86	89	81	61
2-Methylbutanal	100	91	70	70	101	69
3-Methylbutanal	100	87	65	70	97	64
2-Methylbutanoic acid	100	84	126	71	106	135
3-Methylbutanoic acid	100	96	91	78	115	169
Furfural	100	68	79	74	95	125
Furfurylmethylsulphide	100	77	55	67	79	52
Guaiacol	100	167	116	87	114	79
Maltol	100	1064	988	977	1042	859
Phenylacetaldehyde	100	91	75	76	93	78
Trimethylpyrazine	100	83	84	82	86	80
	Coffee Brew SPME TOF
	Costa	Espresso	Java	Daterra	Kenya	Colombian
E, E-2, 4-Decadienal	100	21	185	194	181	175
2,3-Pentanedione	100	76	58	90	91	73
2-Acetylpyrazine	100	53	35	66	5	49
2-Acetylpyridine	100	449	139	110	113	0
2-Ethyl-3,6-dimethylpyrazine	100	2	90	87	58	91
2-Methylbutanal	100	100	94	86	76	108
3-Methylbutanal	100	89	70	83	204	298
2-Methylbutanoic acid	100	234	224	130	424	160
3-Methylbutanoic acid	100	102	102	87	196	150
Furfural	100	101	101	109	135	106
Furfurylmethylsulphide	100	114	91	115	1580	78
Guaiacol	100	193	123	94	82	118
Maltol	100	84	122	79	88	131
Phenylacetaldehyde	100	105	84	91	83	97
Trimethylpyrazine	100	95	88	92	72	95
	Roast and Ground Coffee MASE GC-MS
	Costa	Espresso	Java	Daterra	Kenya	Colombian
E, E-2, 4-Decadienal	100	120	98	79	72	114
2,3-Pentanedione	100	78	74	109	112	112
2-Acetylpyrazine	100	93	87	101	65	97
2-Acetylpyridine	100	96	87	85	69	104
2-Ethyl-3,6-dimethylpyrazine	100	103	89	84	48	89
2-Methylbutanal	100	92	80	90	72	121
3-Methylbutanal	100	91	74	92	68	111
2-Methylbutanoic acid	100	99	176	53	135	117
3-Methylbutanoic acid	100	112	111	70	183	104
Furfural	100	84	102	91	144	120
Furfurylmethylsulphide	100	105	78	79	52	94
Guaiacol	100	186	122	82	68	123
Maltol	100	117	105	91	72	100
Phenylacetaldehyde	100	103	80	72	68	105
Trimethylpyrazine	100	100	96	96	67	103
	Roast and Ground Coffee SPME TOF
	Costa	Espresso	Java	Daterra	Kenya	Colombian
E, E-2, 4-Decadienal	100	141	134	82	161	150
2,3-Pentanedione	100	167	100	25	211	184
2-Acetylpyrazine	100	48	323	19	296	26
2-Acetylpyridine	100	398	149	107	197	169
2-Ethyl-3,6-dimethylpyrazine	100	92	87	109	376	134
2-Methylbutanal	100	149	81	33	88	142
3-Methylbutanal	100	147	76	28	86	138
2-Methylbutanoic acid	100	141	197	3	262	172
3-Methylbutanoic acid	100	152	136	10	284	165
Furfural	100	140	152	48	256	178
Furfurylmethylsulphide	100	89	61	48	51	66
Guaiacol	100	252	170	49	121	161
Maltol	100	104	107	1	121	116
Phenylacetaldehyde	100	139	100	97	173	148
Trimethylpyrazine	100	186	146	18	114	146

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ISSN: 2044-7248

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