The Chemistry of Quality in Coffee: An Analysis of Volatile Compounds in Green and Roasted Coffees

Kerber, Hannah J.


  • This research consists of using gas chromatography-mass spectrometry to analyze volatile compounds in coffee. Understanding how coffee volatiles change based on farm altitude and shade cover can inform growing conditions going forward, and potentially benefit the environmental impacts of growing coffee. To get an understanding of volatile behavior in brewed coffee, volatiles were tracked across ... read more
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