Potent odorants of raw Arabica coffee. Their changes during roasting

Aroma extract dilution analysis of raw Arabica coffee revealed 3-isobutyl-2 -methoxypyrazine (I), 2-methexy-3,5-dimethylpyrazine (II), ethyl 2-methylbu tyrate (III), ethyl 3-methylbutyrate (IV), and 3-isopropyl-2-methoxypyrazin e (V) as potent odorants. The highest odor activity value was found for I f ollowed by II, IV, and V. It was concluded that I was responsible for the c haracteristic, peasy odor note of raw coffee. Twelve odorants occurring in raw coffee and (E)-beta-damascenone were also quantified after roasting. Th e concentration of I did not change, whereas methional, 3-hydroxy-4,5-diree thyl-2(5H)-furanone, vanillin, (E)-beta-damascenone, and 4-vinyl- and 4-eth ylguaiacol increased strongly during the roasting process.