At the heart of every cup of coffee lies a complex world of aromas and subtle compounds. At Twistaroma, our state-of-the-art laboratory employs advanced scientific techniques to analyze and understand these unique sensory characteristics.

SPME/GC/SCD/MS: Tools of Olfactory Expertise

We utilize cutting-edge technologies such as Solid Phase Microextraction (SPME), Gas Chromatography (GC), Sulfur Chemiluminescence Detection (SCD), and Mass Spectrometry (MS) to delve into the depths of coffee aromas. These techniques allow us to accurately identify and quantify the compounds responsible for the distinct notes in each sample.

Exploring Pyrazines and Sulfur Compounds

In our recent analyses, we have identified pyrazines such as 2,5-dimethyl-Pyrazine and 3-ethyl-2,5-dimethyl-Pyrazine, which contribute to the roasted and toasted aromas of coffee. These compounds, present at levels exceeding their perception thresholds, enrich the gustatory experience.

Furthermore, with our Sulfur Chemiluminescence Detector (SCD), we have highlighted over 158 sulfur compounds in coffee, including 3-Mercapto-3-methylbutylformate, methionol, and methanethiol, bringing unique and complex aromatic nuances.

Impact of Analysis on the Coffee Industry

This in-depth analysis holds significant implications for the coffee industry, enabling producers, roasters, and coffee enthusiasts to better understand and enhance product quality.

Conclusion

At Twistaroma, our commitment to scientific excellence translates into a profound understanding of coffee aromas. Stay tuned for more articles on our olfactory and sensory discoveries!

Explore the art of olfactory analysis with Twistaroma. Contact us to learn more!