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Deibler, K.D., Acree, T.E., and Lavin, E.H.

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Aroma Analysis of Coffee Brew by Gas Chromatograohy - Olfactometry,

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During the study of coffee flavor, the processes of brewing, extraction and sampling cause losses of the aroma compounds present in coffee grounds. In this study, coffees from two brewing methods were extracted, serially diluted and each dilution sniffed twice using the gas chromatography-olfactometry (GCO) technique called CharmAnalysisTM. Among the hundreds of volatile chemicals present, 18 of the thirty most potent odorants were identified by comparing the mass spectra, odor activity and Kovat's retention indices with those of authentic standards. Our studies have verified the presence of previously identified aroma compunds among the most potent odorants in coffee and show the differences between the two brewing methods tested.

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