Characterization of ground coffee aroma from Puerto Rico using the solid phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry (GC/MS) (Spanish text)

The main objective of this research was the identification and semiquantitative determination of the volatile compounds responsible for the aroma of the two principal coffee species and their respective varities grown at three different altitudes in Puerto Rico: Coffea Arabica L. (Borbon, Caturra and Limani) and Coffea canephora (Robusta). The techniques of Solid Phase Microextration (SPME) coupled to Gas Chromatography and Mass Spectrometry (GC/MS) were utilized in the analyses.; The identified compounds found responsible for the aroma of coffee can be grouped in classes likes pyrazines, furanes, ketones, aldehydes, pyrroles, alcohols, thiophenes and others. The furanes and the pyrazines were the major compounds found in the two species and their respective varieties. The coffee arabigo presented greater quantities of furanes while in the Robusta coffee the pyrazines were predominant. A chromatographic digital impressions was found, which was characteristic of each variety within the studied species.