The volatile constituents of roasted coffee

Abstract

AbstractIn an investigation into the production of aroma in roasted coffee, some of the principal volatile constituents have been determined. In the staling of coffee only small losses of aldehydes, acetone, and volatile phenols occurred and there was no loss of pyridine or of furfural, despite the volatility of these constituents. Apart from a conversion of diacetyl to acetyl‐methyl carbinol, no change indicating a loss of aroma was discovered. When coffee was prepared for drinking, some losses of volatile constituents were detected. The substance, or substances, giving the characteristic aroma to roasted coffee is as yet unidentified. It is probable that other less volatile substances, that are soluble in light petroleum and are readily oxidizable, are involved in the flavour of roasted coffee.