Profiling of the volatile compounds of the different local coffee cultivars through headspace-gas chromatography-mass spectrometry
2020
Marquez, K.P. | Mojica, R.M.
The study sought to provide the data necessary for the identification, authentication, and quality analysis of coffee products cultivated locally. Four varieties of locally cultivated coffee beans (Arabica, Robusta, Excelsa, and Liberica) were analyzed for their respective aroma profiles using Headspace Gas Chromatography Mass Spectrometry. For the aroma profiles, a total of 66 compounds were detected across varieties and roasting degrees based on the National Institute of Standards and Technology (NIST) Library Search Engine. An 85% mass spectral profile match percentage served as the main criteria. The aroma profiles were analyzed to differentiate the varieties and their respective roasting degrees quantitatively through the varying amounts of the volatile compounds emitted as aroma, and to determine the effects of roasting on the resulting composition of such components.
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