VOLATILES COMPOUNDS AND POTENT ODORANTS OF CONILON COFFEE IN DIFFERENT DEGREES OF ROASTING

Abstract

The current work studies the potent odorants of roasted coffee from the variety Coffea Canephora from Espirito Santo State, Brazil. The coffee samples were roasted at three degrees: light, medium and dark. The medium roast presented the greatest content on essential oil. The GC/MS analysis allowed the quantification of 161 compounds (pick area over 0.07%) and 123 were identified, from which 19 were characterized as potent odorants. The extremely potent odorant β-damascenone was responsible for 76 % of the total odorific activity at the light roast, and this activity decreased to 64 % at the dark roast. The accentuated fruity, flower and tea odor of β-damascenone makes the conilon coffee very different in comparison to arabica coffee, mainly at the light roast. Keywords: Conilon coffee, roasting, volatile constituents, potent odorants.