Application Note

Coffee Characterization Using Clarus SQ 8 GC/MS, TurboMatrix HS Trap and GC SNFR Olfactory Port


Ensuring the quality and consistency of coffee is vitally important, as it is one of the world’s most consumed beverages. The taste of a cup of coffee depends upon a number of factors, including the coffee bean utilized, as well as the roasting, grounding and brewing process. In this application note, a method for the characterization of coffee aroma is detailed, utilizing a Clarus® SW 8 GC/MS with an FID detector, TurboMatrix Headspace Trap sampler and a SNFR GC olfactory port to record the sensory perception of each individual aroma component.