It has been proposed that coffee generates the best flavor within the short span of days after the beans have been roasted. A variety of compounds in coffee contribute to its flavor and aroma, which may have a correlation to the change in flavor over time. To determine the compounds responsible for this change in coffee flavor, the chemical profiles of different types of coffee were analyzed each day over a two-week period immediately after roasting. The data from the coffee samples was obtained through a headspace solid phase microextraction (HS-SPME) method and gas chromatography-mass spectroscopy (GC/MS) analysis. Coffee was brewed using the V60 pour-over method. The chromatograms from the coffee brews were overlaid and examined for changes in composition that may correlate to changes in flavor over the two-week time span. The observed patterns in chemical composition will help coffee professionals better profile coffee brews and determine when coffee produces the best flavor.

Flavor analysis of coffee over time through HS-SPME GC/MS

ACS Spring Meeting 2021

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.