Potent Odorants of Raw Arabica Coffee. Their Changes during Roasting

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.