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Comparison of aroma profiles of civet and non-civet coffee beans of Coffea canephora (Robusta variety) and Coffea excelsa species were done under three parameters: coffee species/variety, extent of roasting and type (civet vs. non-civet). Different aroma profiles were identified for different coffee species and varieties, as well as for different extents of roasting, and type. Various volatile compounds contribute to the aroma of coffee. For instance, the presence of pyrazines deliver an earthy and burnt odor. Robusta samples contained more pyrazines, phenols and pyridines while Excelsa variety had more furans and pyrans. Aldehydes for all samples increased from light to medium roast but decreased drastically in full roast. For furans and pyrans, the peak intensity increased proportionately with roasting for both Excelsa and Robusta civet varieties. For the microbial analysis, Robusta, Excelsa and commercial civet coffee samples at three levels of roasting were analyzed for fecal contamination. All 7 samples (6 civet and 1 commercial) were within the limits set by FDA Philippines in terms of colony forming units per mL; and gave a negative result for E. coli. Although samples were within the acceptable range of CFUs/mL and was negative for E. coli, three samples (Robusta civet LR, Robusta civet MR and commercial civet) gave a most probable number (MPN) of fecal coliform per 100 mL count of 150, 4, and 4, respectively, revealing that Robusta civet LR did not pass the MPN per 100 mL count standard set by the FDA Philippines.

GC-MS Profiling of Aroma Compounds and Microbial Analysis of Philippine Civet Coffee