Green Chemistry Applied to Ground Coffee Volatile Compounds Modification Aiming Coffee Aroma Improvement

Aroma has a major role in coffee acceptance by consumers. This work assessed the application of cold plasma technology to induce modifications ground beans without resorting solvents or additives, thus applying green chemistry approach. Cold improved and modulated aroma, increasing desirable decreasing undesirable aroma notes. Ground were subjected dielectric-barrier discharge (DBD) at different excitation frequencies. Its volatile chemical profile was determined GC-MS. The odor activity value technique used evaluate profile. Extensive changes occurred with aldehydes, furans, pyrazine compounds. showed that setting proper frequency enables modulating toward oxidation C-C bond scission. Chemical reaction pathways postulated discussed. DBD enhanced importance cocoa note from 74.4 88.6% decreased significance fruity notes 8.5 3.2% 2.7 1.9%, respectively. Plasma-induced reactions can help mitigating defects.