IDENTIFICATION OF VOLATILES IN GREEN COFFEA ARABICA AND DETERMINATION OF CHANGES CAUSED BY THE ROASTING PROCESS

This study was aimed to understand and analyze the variability of volatile compounds in green roasted coffee. We observed influence change profile volatiles samples on medium roasting level, originating from different growing areas. analyzed 9 samples, which we differentiated into three groups: Africa (Burundi, Uganda, Rwanda), Central America (Guatemala, Costa Rica, Honduras), South (Colombia, Brazil, Bolivia). Volatiles were using GC-MS. Approximately 350 have been identified The main coffee included furan derivatives, aldehydes, alcohols, organic acids their esters, hydrocarbons (alkanes, alkenes, alkynes, aromatic hydrocarbons), terpenoids, heterocyclic compounds, ketones, amines, nitriles. Content expressed as concentration (%). results show that process significantly affects presence volatiles, given formation new degradation several occurred. In our research, alkanes, nitriles, decreased due process. Nevertheless, only increase roasting. Furan derivates, amine, alkynes increased However, remained unchanged