Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextraction

Headspace volatiles of freshly brewed drip coffee were investigated by gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O, CharmAnalysis (TM)) analyses. For this purpose, a solid-phase microextraction (SPME) sampling method for the headspace volatiles of freshly brewed drip coffee was developed. SPME fiber coated with divinylbenzene (DVB)/carboxen/polydimethylsiloxane (PDMS) was selected from 6 types, and sampling time was determined at 2 min. The headspace cofee volatiles stayed constant in proportion for the first 2 min to keep the freshness of the brewed cofee aroma. Using this sampling method, the headspace volatiles of freshly brewed drip cofee (Ethiopian arabica cofee, roast degree: L value; 23) were examined by GC/MS and GC/O analyses. From the GC/O results, 1-(3,4-dihydro-2H-yl)-ethanone (nutty-roast odor) and 4-(4 '-hydroxyphenyl)-2-butanone (raspberry ketone, sweet-fruity odor) were newly detected as components in the aroma of cofee.