Ega Rinata Dwi Ashudik, Surjani Wonorahardjo, Irma Kartika Kusumaningrum, Suharti Suharti
During the roasting of coffee beans, some essential oils are produced. Roasted arabica coffee essential oil is rarely used. Essential coffee oil brings coffee's aroma. This study aims to analyse the profile of Arabica coffee essential oil produced during roasting at around 210 and 230 ?C. The oil was collected from the surface of roasted beans and the roaster before dissolving it in n-hexane solvent. This solution was analysed using GC-MS and FTIR methods. The results revealed several profiles of compounds: alkanes, cycloalkanes, haloalkanes, aldehydes, ketones, alcohols, esters, and aromatic hydrocarbons, which are explained by the appearance of related functional groups in the FTIR spectra. Better processing is also recommended to obtain essential coffee oil during roasting. In this case, essential coffee oil would benefit some industries. © 2024 Author(s).
Department of Chemistry, Faculty of Mathematics and Science, Universitas Negeri Malang, East Java, Malang, 65145, Indonesia; Centre of Advanced Material for Renewable Energy, Universitas Negeri Malang, East Java, Malang, 65145, Indonesia
