Coffee is one of the most widely consumed beverages worldwide for many reasons: its complex blend of volatile compounds creates a unique flavor profile, and its caffeine content makes it a popular stimulant. While coffee’s chemical composition has been extensively studied, quantifying caffeine and volatile compounds remains challenging due to the intricate sample matrix and variety of chemical reactions the sample undergoes during the production process. In this project, a caffeine extraction and quantification method with high precision, accuracy and reproducibility was developed using High Performance Liquid Chromatography (HPLC). Additionally, a method for quantifying three volatile compounds (2-methylpropanal, 2-methylbutanal, and 3-methylbutanal) was developed using Gas Chromatography-Mass Spectroscopy (GC-MS).

Developing caffeine and volatile quantification methods for coffee

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