Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (Coffea liberica var. dewevrei) Prepared from Diverse Postharvest Processes

Table 2

Identified potent aromas in roasted Excelsa coffee powder obtained from different postharvest processing.

Compound in roasted beans	Sensory descriptors
Acetic acid	Pungent, vinegar^1
Hydroxy-acetic acid	—
Isovaleric acid	Rancid, cheesy^2
Ethyl isovalerate	Fruity^3
Methylpyrazine	Nutty^1
2,5-Dimethylpyrazine	Hazelnut/roasted^4
2-Ethylpyrazine	Peanuts/roasted^4
2,3-Dimethylpyrazine	Hazelnut/roasted^4
2,5-Dimethyl-3-ethylpyrazine	Earthy roasted^1,4
2,6-Dimethylpyrazine	Chocolate, cocoa, roasted nuts, fried^1
2-Methoxyphenol (guaiacol)	Phenolic, burnt, smoky^1
4-Vinyl-2-methoxyphenol (4-vinyl-guaiacol)	Phenolic, clove^4
Pyridine	Sour, putrid, fishy, amine, bitter, roasted^1
Dihydro-2-methyl-3-furanone	—
2,3-Pentanedione	Buttery, oily, caramel-like^1
Furfural	Sweet, woody, almond^1
5-Methylfurfural	Spice, caramel, maple^1

¹Caporaso et al. [13]; ²Seninde and Chambers [26]; ³Gonzalez-Rios et al. [33]; ⁴Toci et al. [32].