Aroma impact compounds of arabica and robusta coffee. Qualitative and quantitative investigations.

The volatile components of roasted Arabica and Robusta coffees (powder and brew) were analysed by gas chromatography-olfactometry (GC/O) which revealed the odorants having the highest odor-activity values (ratio of concentration to odor threshold). This procedure resulted in 38 odorants of which 32 were identified. The powders of the two coffee varieties differed in the concentration levels of these compounds.