Table 2.

Identified potent aromas in roasted Excelsa coffee powder obtained from different postharvest processing.

Compound in roasted beans	Sensory descriptors
Acetic acid	Pungent, vinegar1
Hydroxy-acetic acid	—
Isovaleric acid	Rancid, cheesy2
Ethyl isovalerate	Fruity3
Methylpyrazine	Nutty1
2,5-Dimethylpyrazine	Hazelnut/roasted4
2-Ethylpyrazine	Peanuts/roasted4
2,3-Dimethylpyrazine	Hazelnut/roasted4
2,5-Dimethyl-3-ethylpyrazine	Earthy roasted1,4
2,6-Dimethylpyrazine	Chocolate, cocoa, roasted nuts, fried1
2-Methoxyphenol (guaiacol)	Phenolic, burnt, smoky1
4-Vinyl-2-methoxyphenol (4-vinyl-guaiacol)	Phenolic, clove4
Pyridine	Sour, putrid, fishy, amine, bitter, roasted1
Dihydro-2-methyl-3-furanone	—
2,3-Pentanedione	Buttery, oily, caramel-like1
Furfural	Sweet, woody, almond1
5-Methylfurfural	Spice, caramel, maple1

¹Caporaso et al. [13]; ²Seninde and Chambers [26]; ³Gonzalez-Rios et al. [33]; ⁴Toci et al. [32].