The potent odorants were quantified in a sample of roasted Arabica coffee.
On the basis of the results, 27 odorants were dissolved in an oil/water mix
ture. The flavor profile of the model obtained was very close to that of th
e real sample. In duo and triangle tests, the model was compared with model
s missing one or more odorants. These experiments indicated that 2-furfuryl
thiol, 4-vinylguaiacol, several alkyl pyrazines, furanones, acetaldehyde, p
ropanal, methylpropanal, and 2- and 3-methylbutanal had the greatest impact
on the coffee flavor.