Analysis of volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.)

Volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.) were identified by gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS). The mass of total volatile components recovered from 200 g C. arabica beans was 2.7 ± 0.3 mg. The volatile components identified in this extract were: ten alcohols, four aldehydes, one ketone, one lactone, three heterocyclic compounds, two hydrocarbons, and two miscellaneous compounds. The major constituents were 3‐methyl butanoic acid (32.8%), phenyl ethyl alcohol (17.3%), hexanol (7.2%), 4‐hydroxy‐3‐methylacetophenone (3.7%), and 3‐methyl butanol (3.6%). Heterocyclic compounds, important components in providing coffee with their characteristic flavours, were not found in the extract from green coffee beans, except for 2‐methoxy‐3‐(2‐methylpropyl)‐pyrazine.