The volatile compounds identified in green coffee beans

2 THE VOLATILE COMPOUNDS IDENTIFIED IN GREEN COFFEE BEANS 

Rodriguez et al. (1969) studied the concentrations of several volatile components in different lots of Kona (Hawaii) coffee demucilaged experimentally by various methods (mechanical, enzymic, chemical or natural fermentation). The concentrations of four volatile components, acetaldehyde, dimethyl sulfide, acetone and isobutyraldehyde, varied depending on the treatment, but the relative concentrations of these compounds did not vary appreciably except for acetaldehyde following over 

Vitzthum O.G., Werkhoff P., Holscher W Steinhart H Bade-Wegner H, Gutmann W., Barthels M., Boosfeld J. and Ablanque E (Federation Nacional de Cafeteros de Colombia, Bogota). 

Liardon R Spadone J.C, Takeoka G., Blanc M., Cantergiani E Brevard H, Krebs Y, Feria-Morales A, Amado R. and Yerantsian C. 

Amorim et al. (1976, 1977) using thin-layer chromatography isolated and identified polyamines from green coffee beans putrescine and spermine. These products are degraded during roasting, except putrescine which could be detected in the light roasted coffee. 

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