Gas chromatography-Fourier transform infrared spectroscopy has been used to analyze preconcentrated headspace samples of the volatile mixture emanating from the intact fruit of <i>Coffea arabica</i>. Among the components identified were carbon dioxide, ethyl acetate, ethanol, isoval-eraldehyde, water, 3-methyl-1-butanol and 3-hydroxy-2-butanone.
James M. Purcell and Paul Magidman, "Analysis of the Aroma of the Intact Fruit of Coffea arabica by GC-FT-IR," Appl. Spectrosc. 38, 181-184 (1984)
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