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Potent Odorants of Raw Arabica Coffee. Their Changes during Roasting
March 2000
March 2000
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Abstract
Aroma extract dilution analysis of raw Arabica coffee revealed 3-isobutyl-2-methoxypyrazine
(I), 2-methoxy-3,5-dimethylpyrazine (II), ethyl 2-methylbutyrate (III), ethyl 3-methylbutyrate
(IV), and 3-isopropyl-2-methoxypyrazine (V) as potent odorants. The highest odor activity
value was found for I followed by II, IV, and V. It was concluded that I was responsible
for the characteristic, peasy odor note of raw coffee. Twelve odorants occurring in
raw coffee and (E)-beta-damascenone were also quantified after roasting. The concentration
of I did not change, whereas methional, 3-hydroxy-4, 5-dimethyl-2(5H)-furanone, vanillin,
(E)-beta-damascenone, and 4-vinyl- and 4-ethylguaiacol increased strongly during the
roasting process.