Chemical Components and Aromatic Profiles of Citrus and Coffee in Asia

Abstract

In the search for novel and unique flavor profiles, several cultivars of pomelo (Citrus grandis (L.) Osbeck), calamansi (Citrus microcarpa) and Arabica coffee (Coffea arabica var.) were characterized (volatile, non-volatile and aromatic profiles). As it is of much academic and commercial interest to identify and replicate the authentic aroma, the ultimate aim was to approximate the authentic composition of natural flavors or process flavors. Therefore, different approaches and techniques were adopted as a means to achieve the specific objectives, which were to improve current extraction techniques, data interpretation and to obtain useful insights by correlating instrumental and sensory data. This research also demonstrated the extraction capability of different extraction methods in different food matrices. The integration of statistical approaches into flavor analysis and data interpretation facilitated the interpretation of huge data sets. Results of this work provide substantial information on the flavor of less common citrus and Arabica coffee varieties.