Abstract
The composition of volatile chemicals released by fresh coffee berries at different stages of ripeness for Coffea canephora var. Robusta and Coffea arabica was investigated by dynamic headspace collection and GC and GC/MS analyses. Green berries produced few compounds whereas red berries were characterized by high levels of terpenes for C. arabica and by both terpenes and sesquiterpenes for C. canephora var. Robusta. As berries dried out, these compounds decreased and oxygenated compounds became more abundant. The results showed changes in volatile blends released by the coffee berries during ripening. Red berry effluvia are already known to attract colonizing females of the coffee berry borer; thus, specific compounds identified will be considered as candidate chemicals involved in the attraction. Keywords: Fresh coffee berry; Hypothenemus hampei; Coffea canephora var. Robusta; Coffea arabica; dynamic headspace collection; GC/MS
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