Volatile profile of green coffee beans from Coffea arabica L. plants grown at different altitudes in Ethiopia

Abstract

This study was aimed to identify volatile compounds of 31 green coffee bean samples and evalute their correlation with altitude of the coffee plants grown in two zones (Gedeo and Jimma) in Ethiopia. A total of 81 different compounds were detected. The contents of dominant volatile compounds in green coffee beans were in the range: trans-linalooloxide (3.24⎯19.13%), linalool (1.56⎯21.76%), 2-methoxy-4-vinylphenol (2.34⎯15.08%) and cis-linalooloxide (1.03⎯13.27%). In addition, benzene acetaldehyde (0.45⎯10.97%), 2-heptanol (0.67⎯8.49%), ⍺-terpineol (0.64⎯6.52%), phenylethyl alcohol (0.44⎯4.98%) and furfural (0.92⎯5.3%) were the next dominant compounds. The volatile compounds identified in the green coffee beans are groups of alcohols, aldehydes, ketones, pyrazines, pyridines, and furans. The volatile compounds in green coffee beans showed either weak positive or weak negative correlation with the altitude of coffee plants indicating that variation in altitude of the coffee plants does not significantly influence the volative compounds of green coffee beans.

Coffee Roasting and Extraction as a Factor in Cold Brew Coffee Quality

“…Different analyses have shown that terpineol is the dominant alcohol in cold extracts among all alcohols [35]. It is difficult to compare the present result to other analyses as many of them only indicate the percentage of the respective compounds in the grain [78,82].…”

Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (Coffea liberica var. dewevrei) Prepared from Diverse Postharvest Processes

“…These results are in agreement with previous research reporting the abundance of these chemicals in green coffee beans, i.e., alcohol, esters, hydrocarbons, and aldehydes [ 28 ]. Additionally, Tsegay et al [ 9 ] reported presence of chemical classes, i.e., furans, pyrazines, and pyridines, in green and roasted coffee. Our present work confirmed the finding, since we also observed these compounds (i.e., pyridine, furan, ketone, pyrazine, and pyrazole) in the green beans.…”

“…In this stage, Maillard reaction occurred as induced by heat exposure, producing melanoidin and heterocyclic components. Intriguingly, current studies revealed that both components contributed to formation of coffee flavor and antioxidant activity [ 8 , 9 ].…”

Metabolomics: A suitable foodomics approach to the geographical origin traceability of Ethiopian Arabica specialty coffees

“…Moreover, more recently, the right to the intellectual property of teff (Eragrosris tef) was also raised (Andersen & Winge, 2012;Simmonds et al, 2020). Consequently, protecting geographical origin necessitates Ethiopian specialty coffee because increased demand for specialty coffee in the international market dictates differentiating its origin (Giovannucci et al, 2008). It is necessary to implement intellectual property tools to ensure certification of single-origin coffee in producing countries.…”