Open AccessDifferent Chemical Compound Profiles of Indonesian Coffee Beans as Studied Chromatography/Mass Spectrometry
Author(s) -
Surjani Wonorahardjo,
Nurakhmah Yuniawati,
Antonius D. P. Molo,
Hanumi Oktyani Rusdi,
Hari Purnomo
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/276/1/012065
Subject(s) - flavour , chemistry , coffee bean , green coffee , arabica coffee , food science , taste , mass spectrometry , chromatography , horticulture , biology
Coffee is a favourite beverage worldwide, with all of its benefits. The taste and flavour of coffee depending on the chemical components of the coffee. And the presence of chemicals in the coffee ground depends on the original tree as well as on processing. In this report, some volatiles from ground and brewed coffee beans of Robusta, Arabica, and peaberry coffee beans were extracted to be described after chemical analysis. Mainly gas chromatography/mass spectrometry methods were the main spectroscopy utilized to obtain chemistry information that was taken from hot brewed coffees. The result showed that peaberry coffee beans were very rich in components compared to others. Arabica coffee beans also had stronger in taste and flavour compared to robusta as seen from the profile compositions of chloroform and n -hexane extracts. Better processing would also be suggested for each type of coffee beans.