Headspace solid phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS) were used to characterize the aroma compounds present in roasted seeds from Gymnocladus dioicus (Kentucky Coffee Tree). A total of 31 analytes were identified, accounting for greater than 90% of the aroma composition. Coffee prepared from the roasted seeds was compared to that of Arabica (Coffea Arabica L.) and Robusta (Coffea canephora L. var. Robusta) with respect to palatableness, aroma, flavor, and the quantity of caffeine present.

Volatile composition of roasted<i> Gymnocladus dioicus</i> seeds and their use as a possible coffee substitute

246th National Meeting (2013)

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Volatile composition of roasted Gymnocladus dioicus seeds and their use as a possible coffee substitute