Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (Coffea liberica var. dewevrei) Prepared from Diverse Postharvest Processes
Table 1
Volatile compound classes of green and roasted Excelsa coffee powder from different plantation condition and different postharvest processing.
Classes
Concentration in green beans (μg/kg beans)
Concentration in roasted beans (μg/kg beans)
Natural 1
Natural 2
Natural 3
Wine
Honey
Semiwashed
Natural 1
Natural 2
Natural 3
Wine
Honey
Semiwashed
Aldehyde
113.2
101.2
102.4
146.4
151.4
115.1
1431.7
1553.9
1304.3
803.7
1782.2
1808.7
Alcohol
47.6
71.5
65.7
75.5
70.5
45.0
2123.4
1792.6
1883.9
890.7
2215.4
2334.3
Carboxylic acid
184.2
194.2
151.1
272.8
271.1
175.4
6587.7
6971.1
6978.2
3951.4
10241.1
7912.7
Ester
128.8
170.3
138.4
262.0
165.3
140.1
249.8
256.3
250.8
171.3
318.2
291.5
Ketone
41.43
44.37
45.95
58.11
48.40
30.71
1495.6
1625.4
1236.3
999.3
1967.5
2187.6
Alkane
73.6
89.7
109.1
127.4
95.6
72.2
119.2
134.8
138.9
52.3
134.5
133.4
Pyridine
7.85
10.77
7.15
8.67
9.99
7.24
2501.2
2872.5
2595.9
1713.0
3025.1
2902.7
Pyrimidine derivative
0.00
0.00
0.00
0.00
0.00
0.00
386.3
336.6
318.1
146.6
454.3
563.4
Furan
3.3
4.3
4.8
5.3
6.3
3.7
3284.7
3586.3
2446.5
2635.3
5335.2
536.0
Pyrazine
18.0
39.6
26.5
33.2
33.2
18.7
5033.9
4684.9
4682.2
2352.4
6192.4
5315.1
Pyrazole
1.0
1.2
1.2
1.0
1.9
1.1
167.8
220.4
116.9
131.1
164.1
278.4
Benzoxazine
0.0
0.0
0.0
0.0
0.0
0.0
54.5
67.3
81.6
32.0
120.8
109.9
Hydrazine
0.0
0.0
0.8
0.0
0.0
0.0
20.4
21.6
23.2
0,00
112.2
21.2
Pyrrole
0.0
0.0
0.0
0.0
0.0
0.0
454.0
419.0
339.1
257.6
588.2
640.9
Thiophene
0.0
0.0
0.0
0.0
0.0
0.0
37.6
51.5
49.0
25.7
50.7
68.7
Pyrone
0.0
0.0
0.0
0.0
0.0
0.0
203.3
242.4
246.1
138.2
268.4
327.3
Quinolone
0.0
0.0
0.0
0.0
0.0
0.0
64.8
86.5
85.2
42.5
73.6
108.0
Benzene
29.1
37.8
25.9
55.2
37.7
10.9
1076.9
1199.9
1060.7
652.3
1311.7
1149.3
LRI: linear retention index; nd: not detected. Natural 1, 2, and 3 samples were from different farmers. Natural 1, wine, honey, and semiwashed samples were from same farmer. The relative concentration of volatile compounds was calculated by comparing the peak area of the specific compound in the sample with the peak area of internal standard (3-heptanone). The values displayed in the table are average of two replications.
