Characterization of the unique aroma of Arabica coffee and its formation
2020
Baba, R. (Ogawa & Company, Ltd., Urayasushi, Chiba (Japan)) | Yamato, R. | Higuchi, K. | Matsuda, T. | Kumazawa, K.
The characteristic aroma of roasted Arabica coffee and its potent odorants were investigated using sensory evaluation and Aroma Extract Dilution Analysis (AEDA) in comparison to Robusta coffee. Sensory evaluation of the Arabica ground coffee beans revealed the aroma characteristics to be sour, floral, and fruity notes. AEDA and gas chromatography-mass spectrometry analysis of the volatile fractions of the ground coffee beans, prepared by the dynamic headspace technique, revealed that 3-mercapto-3-methylbutyl formate (MMBF) is the specific potent odorant of Arabica coffee. However, the odor quality of MMBF (catty) was not consistent with the characteristics of Arabica coffee aroma (sour, floral, fruity). Therefore, the cause of this inconsistency was investigated using sensory evaluation, and it was suggested that the interaction between MMBF and the other odorants in the coffee is closely related to the formation of the unique aroma of Arabica coffee. In addition, the Arabica coffee contained a larger quantity of compounds relating to the formation of MMBF compared to the Robusta coffee, which suggested that the formation of Arabica coffee’s unique aroma is closely correlated with the contents of MMBF precursors in the coffee beans.
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