The Volatile Constituents of the Coffee Flower (Coffea arabica L.)

• Published in: Flavour and fragrance journal Vol. 12; no. 1; pp. 9 - 13
• Main Authors: Emura, Makoto, Nohara, Isao, Toyoda, Takaaki, Kanisawa, Tsuneyoshi
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.01.1997; Wiley
• Subjects: asymmetric synthesis; Biological and medical sciences; Coffea arabica; Coffea arabicaL. flowers; coffee; Coffee, tea and other stimulative beverage industries; enantiomeric ratio; epoxygeraniols; Food industries; Fundamental and applied biological sciences. Psychology; olfactory/organoleptic properties; volatile constituents; Asia; Sumatra; Indonesia; Volatile compound; Flower; Chemical analysis; Coffea arabica; Coupled method; Sharpless epoxidation; Organoleptic properties; Gas chromatography; Terpene; Odors; Asymmetric synthesis; Dicotyledones; Enantiomer; Angiospermae; Rubiaceae; Epoxide; Plant origin; Monoterpene; Spermatophyta; Chemical composition; Property structure relationship; Mass spectrometry

Although coffee beans have been well studied, the volatile constituents of the coffee flower have not previously been investigated. An extract of coffee flower (Coffea arabica L.) was analyzed by GC–MS and found to contain a significant number of nitrogen‐containing aromatic compounds as well as phe...