Changes in The Essential Oil Profile of Arabica Coffee Beans during Coffee Roasting Ega Rinata Dwi Ashudik, Surjani Wonorahardjo, Suharti, Irma Kartika Kusumaningrum
Departmen of Chemistry, Faculty of Mathematics and Sciences, Universitas Negeri Malang, Jl. Semarang 5 Malang 65145, Indonesia
Abstract
During the roasting of coffee beans, some essential oil is produced. Roasted arabica coffee essential oil is rarely used. Essential coffee oil brings coffee^s aroma. This study aims to analyze the profile of Arabica coffee essential oil produced during roasting at around 210 and 230 ˚-C. The oil was collected from the surface of roasted beans and the roaster before dissolving in n-hexane solvent. This solution was analysed using GC-MS and FTIR instrumentation The results of the GC-MS profile revealed several groups of compounds: alkanes, cycloalkanes, haloalkanes, aldehydes, ketones, alcohols, esters, and aromatic hydrocarbons which are associated with the appearance of several functional groups in the FTIR. Better processing is also recommended to obtain coffee essential oil in each roast temperature of the coffee. In this case, the coffee essential oil would be beneficial for some industries.
