Changes in aroma compounds of decaffeinated coffee beans

In this study, we wanted to understand the impact of different decaffeination processes on aroma compounds coffee. Therefore, analyzed differences in physical characteristics and volatile profiles regular coffee (RC), Swiss water process decaffeinated (SWDC), supercritical CO2 (SCDC) after roasting beans. The electronic nose analysis identified RC SCDC as groups which indicates that these compound compositions were different. principal component patterns using an indicated there was a large difference between RC, not decaffeinated, both SWDC SCDC. major propan-2-one hexan-2-one are ketone, hexanal (E)-2-pentenal aldehyde 3-methyl-1-butanol is alcohol. After roasting, composition appearing beans similar, but relative odor intensity We 28 from SWDC, headspace-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS), 10 present high abundance, including furfural, 2-furanmethanol, 2,5-dimethylpyrazine, 2-ethyl-3-methylpyrazine.