Volatile Compound Characterization of Coffee (<i>Coffea arabica</i>) Processed at Different Fermentation Times Using SPME–GC–MS

Abstract

Coffee is a beverage that is consumed due to its flavor and fragrance. In this investigation, we demonstrated the relations between different dry fermentation processes of coffee (aerobic, anaerobic, and atmosphere modified with CO2) and fermentation times (0, 24, 48, 72, and 96 h), with pH, acidity, and seven volatile marker compounds of coffee. Volatile compounds were extracted by solid phase microextraction (SPME) and an analysis was performed by gas chromatography–mass spectrometry (GC–MS). A significant effect (p p 2, a negative affinity with the seven volatile compounds was evidenced, because this gas inactivated the development of microorganisms and inhibited their activity in the fermentation process.

Keywords

• coffee
• volatile compounds
• postharvest
• SPME
• GC–MS