Enhancing the Understanding of Aroma Formation during Coffee Roasting Using DHS-GC×GC-TOFMS and Chemometrics.
Andre Cunha Paiva1,2, Carlos Alberto Teixeira1,2, Leandro Wang Hantao1,2
1Instituto de Química, Universidade Estadual de Campinas, 270 Monteiro Lobato, Campinas, São Paulo 13083-862, Brasil.
ACS Omega
|July 7, 2025
Summary
This study uses advanced chromatography and chemometrics to analyze coffee aroma compounds during roasting. It identifies key volatiles like pyrazines, offering insights for personalized coffee roasting.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Sensory Science
Background:
- Coffee aroma is complex, influenced by chemical changes during roasting.
- Understanding volatile compound formation is crucial for coffee quality and flavor profiles.
Purpose of the Study:
- To investigate the formation of volatile and semivolatile compounds during coffee roasting.
- To develop a methodology for monitoring aroma-related volatiles for personalized coffee roasting.
Main Methods:
- Dynamic headspace extraction (DHS) for compound capture.
- Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) for analysis.
- Partial least-squares discriminant analysis (PLS-DA) for data interpretation.
Main Results:
- Successfully classified coffee samples based on roasting stages using GC×GC-TOFMS and PLS-DA.
- Identified 99 aroma-related volatiles, including carboxylic acids and pyrazines, that significantly change during roasting.
- Detailed kinetic profiles of key aroma compounds were established.
Conclusions:
- The study presents a robust methodology for analyzing coffee aroma volatiles.
- The findings provide insights into chemical transformations during roasting, aiding in customized coffee production.
- This approach can enhance the understanding and control of coffee aroma development.
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