Novel Aroma Profiling of Coffee by Thermal Desorption with GC/MS

Abstract

This application note presents a novel study of coffee aroma profiling by analyzing volatile organic compounds (VOCs) emitted at a series of progressively higher temperatures.

Introduction

Coffee has surpassed Tea in popularity during the past decade and become the most popular non alcoholic beverage in the world. The earliest credible evidence of coffee drinking could be traced back to the late 15th century in Ethiopia. Throughout the spread of coffee drinking in the last 5 hundred years, varieties of commercial coffee products emerged on the market. The preference of a specific coffee product by the consumer is determined by the aroma and taste, where the former factor could be categorized as flowery, nutty, smoky and herby, while the latter factor includes acidity, bitterness, sweetness, saltiness and sourness.