The Key Odorants of Coffee from Various Geographical Locations

摘要

The unique and complex taste of coffee has drawn great attention in the flavor industry over the past few decades (1, 2). Five geographical varietals of Arabica beans (Colombia, Costa Rica, Java, Kenya and Suluwesi), as well as a Robusta bean and an Instant brand, were selected to understand the differences between the flavor profiles of the various medium roast beans. Sensory and analytical techniques were used to study the brewed coffees, with the ultimate goal being to link the two techniques. Using SPME (static headspace), Twister? (stir bar sorptive extraction) and liquid-liquid extraction, each brewed coffee varietal was analyzed and profiled. Gas Chromatography-Mass Spectrometry (GC-MS) revealed over six hundred volatile and semi-volatile components. In addition, an expert panel evaluated and characterized the varieties of coffees, using comparison charts to understand the sensory profiles. From these two in-depth studies, work was done to link analytical and sensory, and thus help understand which chemical drivers create the taste differences.