ArticleFoods (Basel, Switzerland)2025
Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Flavor modulation of fermented degummed coffee beans by ultrasound and ultra-high pressure: metabolomic and volatile profiles.Ultrasonics sonochemistry · 2026Article
- Unraveling the Impacts of Preprocessing on the Metabolite Profile of Bitter Almond Using UPLC-MS/MS and GC-MS Analysis.ACS omega · 2026Article
- Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages.Molecules (Basel, Switzerland) · 2026Review
- Evaluating the Effects of Electron Beam Irradiation on Coffee Beans and Their Storage Quality.Foods (Basel, Switzerland) · 2026Article
- Oral lubrication and flavor release in myofibrillar protein-based emulsion gel fat substitutes: Arginine-regulated interfacial architecture.Current research in food science · 2026Article
- Dynamic changes of volatile compounds during coffee-grounds beer fermentation with different yeast strains: An integrated HS-SPME-GC/MS, electronic tongue and electronic nose analysis.Food chemistry: X · 2025Article
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Authors and funding
5 authors.
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Abstract
In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench Maji exhibited pronounced fruity characteristics. Yirgacheffe had a prominent roasted aroma, and Baoshan stood out for its stronger woody and caramel notes. The analysis employed solvent-assisted flavor evaporation (SAFE), gas chromatography-mass spectrometry/olfactometry (GC-MS/O), and high-performance liquid chromatography (HPLC). A total of 85 aroma compounds were identified, with furans, ketones, and pyrazines being the predominant contributors to roasted, nutty, and caramel aromas. Key aroma-active compounds, including furfural, guaiacol, and furaneol, exhibited the highest flavor dilution (FD) factors (up to 2187) and odor activity values, highlighting their pivotal roles in coffee aroma, with 4-vinyl-2-methoxyphenol (OAV = 761 in GL) and furaneol (OAV = 250 in BS) being particularly influential. Recombination and omission experiments validated the significance of these compounds. Non-volatile analysis revealed distinct differences in organic acids and chlorogenic acid content, with Colombia samples showing higher quinic acid levels, likely due to roasting-induced degradation. These findings provide a theoretical basis for understanding coffee flavor diversity and offer insights for quality assessment and origin identification.
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