ABSTRACT
Numerous volatile compounds of coffee have been found in brewed and ground coffee by many studies [1]. In the 1990s, gas chromatography olfactometry (GCO) was applied to determine which of these volatile compounds are the most potent compounds and likely to contribute to the characteristic aroma of brewed and ground coffee [2, 3]. Some studies of the headspace volatile compounds arising from roasted ground coffee used a gastight syringe to sample and GCO to analyze [4]; the others used a static headspace sampler to investigate the effects of time and temperature on the volatile compounds released from ground roasted Arabica coffee [5]. In 1999 and 2001, the influence of origin and roast degree on 28 potent odorants in Arabica coffee beans using stable isotope dilution assays [6] and the changes in volatile composition above that of ground coffee sampled by collecting the headspace on Tenax® traps from a novel sampling apparatus [7] were reported. Solid-phase microextraction (SPME) [8], involving both exposure to the gas phase above a sample and submersion in the liquid phase of a liquid sample, has been applied to the flavor analyses of both brewed and ground coffee under static, no-gas-flow conditions [9, 10].
