Volatile compounds of don severino\'s aguinaldo blend coffee | 103941
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African Journal of Food Science and Technology

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Volatile compounds of don severino\'s aguinaldo blend coffee from indang cavite philippines by gas chromatography mass spectrometry


Francesca V. Dimaano*, Eufemio G. Barcelon, Jason D. Braga and Analyn Mojica

Coffee blending technology refers to the process of incorporating coffee varieties for the improvement of sensory attributes. Don Severino’s Aguinaldo Blend Coffee consists of Arabica, Robusta and Liberica beans. The study investigated volatile compounds using Static Headspace Gas Chromatography Mass Spectrometry (SH-GC/MS) and a total of 27 volatile compounds were tentatively identified based on the National Institute of Standards and Technology (NIST) Library following an 85% mass spectral profile match percentage. The results revealed the presence of 2-Methylfuran, 2-Methylbutanal, 2,6-Dimethylpyrazine, and 2-Furanmethanol as distinct volatile compounds. Moreover, chemical groups such as furans, pyrazines, pyridines, pyrroles, aldehydes, ketones, alcohol, and esters dominated among other groups. The study gives baseline information regarding aroma profile present in Don Severino’s Aguinaldo Blend Coffee.

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