Research in our lab regarding coffee aroma led to the surprising detection and identification of trimethylamine in coffee by gas chromatography-olfactometry (GC-O) analysis. Interestingly, we were not able to find any publications relating to neither trimethylamine in coffee nor quantitation of this compound in different coffee beverages. Therefore, we began a project on developing a method for quantitation of trimethylamine in roasted coffee. We performed analysis on a variety of different brands and roasted character. Our results indicated that trimethylamine is in the parts per million (ppm) level and that the degree of roast appears to play a factor in the level of trimethylamine within coffee. This presentation will discuss the method development for trimethylamine and provide information on levels of trimethylamine within a variety of different brands and degree of roast.

What’s that fishy smell in roasted coffee : Fishy aroma in coffee leads to unexpected high levels of trimethylamine detection

Fall 2022 abstracts, posters, and presentations will launch in mid-September.

ACS Fall 2022

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