Flavor and

Fragrances of
Coffe
Evan Hadrian (140210170004)
Aprilia Permata Sari (140210170051)
Agenda Style
01 What is Coffee?

How to Extract and

02 Identified?

03 What gives aroma to coffee?

04 The Bitterness of coffee

What is Coffee?
 What is Coffee?

The coffee tree, (Coffea), is an evergreen, a small

tree or a shrub, that grows in the tropical climate region.
Coffee is a natural stimulant creating a mild addiction and
is associated with many health benefits.
However, the abuse of coffee can result in many
health problems.The beverage brewed from the coffee
beans is one of the most appreciated in the world and it
makes an important export percentage of many countries
 Pros and Cons
Pros Cons
• Pain reducing effect • Change in sleep
• Lowering risk for pattern
depression • May cause Auditory
• Antioxidant Hallucination
• Make you more • Can raise blood
energetic pressure
• Acid can aggravate
heartburn
 Chemical Compounds on Coffee
Coffee is know to contain over 1000
chemical compounds that contribute to both
the taste and aroma of coffee.
Although caffeine is the most well know
molecule and although is a bitter compound,
it only contributes about 15% of coffee's
bitter compounds. Caffeine does however
bind to adenosine receptors in the
brainwhich is causes a stimulant effect.
H o w
To Extract
 How to Extract Coffee?
Green coffee beans were frozen at -80 °C prior to being ground.
Samples were ground to pass through a 0.046 mm sieve. Half a gram of
ground coffee was suspended in 60 mL of 40% aqueous methanol and shaken
at room temperature for 20 min at 300 rpm. The mixture was filtered through
filter paper and washed with 30 mL of water. For precipitation of proteins and
other high molecular weight compounds, 1 mL each of Carrez’s solutions,
K2Fe(CN)6 (0.3 M) and Zn(OAc)2 (1.0 M), were added, and the volume was
made up with water to 100 mL. The mixture was shaken for 5 s and let stand
for 10 min. The colloidal precipitation was then filtered (Whatman No. 1), and
the filtrate was used directly for HPLC gradient system analysis.
Result of HPLC Analysis (chromatogram)
from C.Arabica cv Bourbon from Brazil
What’s Give Coffee an Aroma?
Have identified 150 aliphatic compounds
including 56 carbonyl compounds and 9
sulfur containing compounds; 20 alicyclic
compounds, including 10 ketones; 60
aromatic benzenoid compounds, including
16 phenols; 300 heterocyclic compounds,
including 74 furans, 10 hydrofurans, 37
pyrroles, 9 pyridines, 2 quinolines, 70
pyrazines, 10 quinoxalines, 3 indoles, 23
thiophens, 3 thiophenones, 28 thiazoles,
and 28 oxazoles
Important aromatic compounds in coffee as summarized by Grosch
Important aromatic compounds in coffee as
summarized by Grosch
The Bitterness of
 The Bitterness of Coffee
• Phenolic compounds are ubiquitous constituents of higher
plants found in a wide range of commonly consumed plant
foods including coffee. These compounds are secondary
metabolites of plants generally involved in defense against
ultraviolet radiation, and as natural animal toxicants and
pesticides against invading organisms.
• While condensed tannins are the main phenolic compounds in
coffee pulp, in the seed, phenolic compounds are present
predominantly as a family of esters formed between certain
hydroxycinnamic acids and quinic acid, collectively known as
chlorogenic acids (CGA).
 How to Isolate CGA?
CGA, can be isolated and present in high concentrations in
green coffee seeds (up to 14 %), have a marked influence in
determining coffee quality and play an important role in the
formation of coffee flavor. Although CGA are mostly found in the
coffee seeds, they have also been found in the leaves and in the
coffee pulp .These compounds have a number of beneficial
health properties related to their potent antioxidant activity as well
as hepatoprotective, hypoglycemic and antiviral activities.
Structure of CGA
Roasting
E f f e c t
Effect of Roasting
on the Formation
of CGL in Coffee

Roasting is the key factor driving the

bitter taste in coffee beans. So the
stronger you roast the coffee, the
more harsh itwill tends to get. When
roasting coffee, some of CGA are
transformed into chlorogenic acid
lactones (CGL)
Roasting Process
Structure of CGL
Thank You