Analysis of the Aroma of the Intact Fruit of Coffea arabica by GC-FT-IR

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Gas chromatography-Fourier transform infrared spectroscopy has been used to analyze preconcentrated headspace samples of the volatile mixture emanating from the intact fruit of Coffea arabica. Among the components identified were carbon dioxide, ethyl acetate, ethanol, isoval-eraldehyde, water, 3-methyl-1-butanol and 3-hydroxy-2-butanone.

Keywords: Aroma; Coffea arabica; GC-FT-IR; Intact fruit

Document Type: Research Article


Affiliations: United States Department of Agriculture, Eastern Regional Research Center, Philadelphia, Pennsylvania 19118

Publication date: March 1, 1984

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