[Analysis Case] Real-time Aroma Analysis of Coffee (SIFT-MS)

This paper presents a case study evaluating the orthonasal and retronasal aromas of coffee using SIFT-MS.

[Analysis Sample] Commercial drip coffee [Analysis Device] SIFT-MS: Manufactured by Syft [Analysis Results] Using SIFT-MS, we measured the orthonasal aroma and retronasal aroma of coffee. The results of quantifying two representative aroma components of coffee, Phenol and Pyridine, are shown in Figures 1 and 2. In the orthonasal aroma analysis, we were able to capture the emergence of Phenol and Pyridine immediately after brewing. The average concentrations of each component over approximately 100 seconds from the start of brewing were 62 ppb for Phenol and 152 ppb for Pyridine. In the retronasal aroma analysis, both components showed the highest values immediately after swallowing, with average concentrations in the exhaled breath right after swallowing being 1.7 ppb for Phenol and 7.7 ppb for Pyridine. Additionally, although the concentrations of each component decreased over approximately 150 seconds after swallowing, we were able to capture the lingering aroma. [Summary] Real-time analysis using SIFT-MS allows us to capture the components related to the aroma release from beverages such as coffee and the aftertaste following consumption. Furthermore, quantification of aroma components in the ppb range is possible.

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