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Determination of aroma profiles of coffee cultivated in Goheung, Korea by gas chromatography–ion mobility spectrometry

2019; The Korean Society of Food Preservation; Volume: 26; Issue: 5 Linguagem: Inglês

10.11002/kjfp.2019.26.5.576

2287-7428

Sang Yoon Moon, Seung Yeon Baek, Mee Ree Kim,

Tea Polyphenols and Effects

In this study, we investigated the aroma characteristics of Goheung coffee in Jeonnam, which was firstly tested and cultivated as a special crop in Korea, using GC-IMS electronic nose. As a result of principal component analysis of the aroma pattern detected by electronic nose, the aroma of Goheung coffee was distinguished from five foreign species of origin (Colombia, Guatemala, Ethiopia, Brazil, India). Of the volatile compounds in Korea's Goheung coffee, the nine components that showed high sensitivity were not found in other foreign coffee. The unique fragrance composition of coffee from Goheung in Korea was observed, and the fragrance components of buttery, oily, caramel-like 1-heptene, 2-methyl- and 1-propanol, which have strongly fruity and floral aroma, were strongly detected in ethiopia coffee, and strongly detected in Guatemala. Sweet and fruity components such as 2-pentanone and isopropyl tert-butyl ether and components such as amine and pyridine with negative aroma characteristics such as sour, putrid, bitter, and fishy were found to be the lowest in the five foreign coffees. From these results, the aroma characteristics of Korean Goheung coffee are expected to a good response to domestic consumers.