Evaluation of 3‐methylbutanoic acid methyl ester as a factor influencing flavor cleanness in arabica specialty coffee

Abstract

This paper reports on the chemical compounds in arabica coffee beans with a high Specialty Coffee Association (SCA) cupping score, especially those in specialty coffee beans. We investigated the relationship between the chemical compounds and cupping scores by considering 16 types of Coffea arabica (arabica coffee) beans from Guatemala (SCA cupping score of 76.5–89.0 points). Non‐targeted gas chromatography‐mass spectrometry‐based chemometric profiling indicated that specialty beans with a high cupping score contained considerable amounts of methyl-esterified compounds (MECs), including 3‐methylbutanoic acid methyl ester (3‐MBM), and other fatty acid methyl esters. The effect of MECs on flavor quality was verified by spiking the coffee brew with 3‐MBM, which was the top‐ranked component, as obtained through a regression model associated with cupping scores. Notably, 3‐MBM was responsible for the fresh‐fruity aroma and cleanness of the coffee brew. Although cleanness is a significant factor for specialty beans, the identification of compounds that contribute to cleanness has not been reported in previous research. The chemometric profiling approach coupled with spiking test validation will improve the identification and characterization of 3‐MBM commonly found in arabica specialty beans. Therefore, 3‐MBM, either alone or together with MECs, can be used as a marker in coffee production.