Table 1.
Chemical compounds detected in all Arabica coffees from: Brazil, Ethiopia, Guatemala, Costa Rica, and Peru.
| No. | Name of Compounds | Rtime * | Country of Origin | ||||
|---|---|---|---|---|---|---|---|
| Brazil, % | Ethiopia, % | Guatemala, % |
Costa Rica, % |
Peru, % |
|||
| 1 | 2-Buten-1-ol | 1.10 | 1.7 | 2.1 | 2.5 | 2.3 | 2.2 |
| 2 | 2-oxopropanal | 1.17 | 14.1 | 3.0 | 8.6 | 10.0 | 16.4 |
| 3 | Methyl-D3 1-diderterio-2-propenyl ether | 1.35 | 6.3 | 11.4 | 8.3 | 7.7 | 6.1 |
| 4 | Acetalaldechyde | 1.45 | 4.9 | 8.5 | 3.4 | 4.9 | 5.9 |
| 5 | Pirydine | 1.76 | 28.7 | 15.8 | 15.4 | 13.5 | 21.9 |
| 6 | Butan-2-one | 2.31 | 6.6 | 10.3 | 8.3 | 9.9 | 7.0 |
| 7 | 2-methylpirimidine | 2.54 | 2.9 | 9.3 | 10.8 | 10.5 | 7.7 |
| 8 | 2-furanccarboxaldehyde | 2.64 | 10.9 | 10.6 | 7.1 | 7.8 | 5.7 |
| 9 | 2-furanmethanol | 2.92 | 5.5 | 8.1 | 7.9 | 8.4 | 7.7 |
| 10 | Acetic acid ethenyl ester | 3.16 | 3.2 | 3.5 | 3.9 | 3.8 | 4.2 |
| 11 | 4.6-dimethylpyrimidine | 4.25 | 5.5 | 6.2 | 7.6 | 6.8 | 4.4 |
| 12 | 2-pethylpyrazine | 4.35 | 2.5 | 2.4 | 3.3 | 3.1 | 1.8 |
| 13 | Cis-ocimene | 4.87 | 0.1 | 0.0 | 0.1 | 0.1 | 0.0 |
| 14 | 5-methylfuran-2-carbaldehyde | 5.78 | 1.7 | 3.2 | 3.7 | 3.8 | 2.6 |
| 15 | 2-furylmethyl acetale | 6.91 | 2.3 | 2.2 | 3.4 | 3.5 | 3.5 |
| 16 | N.N-dimethylpyridyn-4-amine | 7.06 | 1.4 | 1.6 | 2.8 | 2.0 | 1.5 |
| 17 | 1-methyl-2-cyano-2-piperidine | 7.23 | 0.9 | 1.4 | 2.5 | 1.8 | 1.3 |
| 18 | 2.5-dimethyl-3-ethylpyrazine | 9.73 | 0.6 | 0.3 | 0.3 | 0.1 | 0.0 |
| 19 | Heptasiloxan | 34.36 | 0.3 | 0.2 | 0.3 | 0.1 | 0.2 |
| Sum, Σ (%) | 100 | 100 | 100 | 100 | 100 | ||
*—retention time.