Use of computerized pattern recognition in the analysis of stress induced changes in coffee aroma

The aim of the study was to evaluate changes in the aroma of coffee that has been exposed to heat for some time. Coffee grinds were extracted with water. The coffee was kept hot and sampled periodically using a continuous gas phase extraction method. Gas chromatography/mass spectrometry was used to follow changes in chromatographic profiles. Data were subjected to pattern recognition. About 20 substances were found that significantly changed when exposed to heat.