Determination of volatile compounds in coffee extract and coffee percolate

Abstract

The objective of this work was to determine of volatile compound composition the Arabic coffee extract, toasted and milled, obtained by stirred extraction and percolation, both carried out at pilot scale. Seventy-two constituents were were identified and quantified in the coffee extract, nine of them were aroma-impact compounds in a relative concentration of 14.5 %; while in the percolate, 81 compounds were quantified, eight of them were aroma-impact compounds and represented 16.4 % of the total composition. 2-Isobutyl-3-methoxypyrazine and                             (E)-β-damascenone were the major impact compounds. Sensory evaluation of the intensity of malt, toasted and caramel flavor of the extract and percolate, applied in a milk base, were of weak intensity, while coffee flavor was with moderate intensity.