Analysis of volatile compounds in roasted Liberica Coffee in the Philippines by gas chromatography mass spectrometry

Abstract

The study is aimed at evaluating volatile compounds of Liberica coffee (Coffea liberica) collected from Lipa Batangas. Sample analysis was performed using Static Headspace Gas Chromatography. The roasting process also generated furans, pyridines, aldehydes ,and pyrazines potent volatile compounds in Liberica beans including unique volatile compounds including Terpinene 4-acetate (0.65%) and trans-β-Ocimene (0.47%). Furthermore, the presence of the abovementioned compounds revealed the essential marker as Liberica coffee beans. This finding may help to add more information with regards to the volatile compounds of Liberica Coffee.

Keywords

• kapeng barako, vovolatile compounds, SH/GC-MS