The concentrations of 22 potent odorants, including acetaldehyde, methylpro
panal, 2- and 3-methylbutanal. 2,3-butanedione, 2,3-pentanedione, 2-furfury
lthiol, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine, were
quantified in the headspace of roasted coffee powder. A model mixture cont
aining these odorants was prepared on the basis of the results found in the
headspace. When evaporated, the similarity of the aroma of this model mixt
ure to that of the roasted coffee sample was scored 2.6 on a scale of 0 (no
similarity) to 3.0 (identical). Also. after reduction of the model to the
nine odorants mentioned above, the aroma was still scored 2.1. By determini
ng headspace-concentrations of both freshly ground coffee and powdered coff
ee 15 min after grinding, and by preparing the corresponding aroma models,
changes in the odour profile of a real coffee sample depending on the time
passed after grinding could be reproduced. Results show this procedure to b
e suitable for establishing a composition of odorants causing the overall a
roma of a food. Copyright (C) 2001 John Wiley & Sons, Ltd.