Changes in Key Odorants of Raw Coffee Beans during Storage under Defined Conditions

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Abstract

During storage of raw coffee beans (green coffee) atypical odors may develop, which are suggested to influence the aroma of particularly the coffee beverage. To gain insight into the aroma compounds responsible for such odor changes, a comparative aroma extract dilution analysis was applied on unstored, raw Arabica coffee beans from Colombia (water content=11.75%) and on the same beans with a water content of 13.5%, which were stored for 9 months at 40 degrees C. In combination with the flavor dilution (FD) factors, the results of the identification experiments showed strong increases in (E)-beta-damascenone (cooked apple-like), 2-methoxy-4-vinylphenol (clove-like), and methyl 2-methyl- and methyl 3-methylbutanoate (fruity), whereas others, such as the earthy smelling 3-isopropyl-2-methoxypyrazine as well as 2-phenylethanol and 3-methoxyphenol, remained unchanged during storage. In addition, the previously unknown coffee odorant 2-methoxy-5-vinylphenol (intense smoky odor) increased significantly during storage. Quantitative measurements performed on raw coffee samples stored at various temperatures, water contents, and oxygen availabilities indicated that the significant increase of, in particular, the methyl esters of 2- and 3-methylbutanoic acid were responsible for the pronounced and fruity odor quality perceived in the stored green coffee, whereas the higher concentrations of 2-methoxy-4-vinylphenol and 2-methoxy-5-vinylphenol led to the more pronounced smoky, clove-like odor quality. On the basis of the results obtained, in particular the reduction of the water content in combination with lower temperatures can be suggested to avoid aroma changes in raw coffee beans caused by storage.

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