Ascrizzi, Roberta;Flamini, Guido published 《Wild Harenna coffee: flavour profiling from the bean to the cup》. The research results were published in《European Food Research and Technology》 in 2020.Electric Literature of C10H22O The article conveys some information:
As one of the last places where coffee grows spontaneously, the Harenna forest (Ethiopia) is the origin of the coffee analyzed in this study. The anal. of the volatile emission of each processing phase evaluates the chem. fingerprint of the reactions taking place at each stage, leading to the final aroma. The green beans mainly emit non-terpene esters and alkanes. Once the roasting begins, monoterpenes are the main class until 160°C: at this point, 2,6-dimethylpyrazine prevails in the headspaces, as main product of the Maillard reactions. This compound, with its sweet and nut-like aroma, is also detected in the brewed coffee. The shed silverskins are rich in Me chavicol and retain the monoterpenes on the beans: as these compounds are important aroma contributors, the removal of the silverskins prior to roasting seems non-advisable. The grinding of the samples breaks the matrixes and leads to drastic changes in the volatile emissions. To complete the study, the researchers used 3,7-Dimethyloctan-3-ol (cas: 78-69-3) .
3,7-Dimethyloctan-3-ol(cas:78-69-3) is a fatty alcohol that is 3-octanol substituted by methyl groups at positions 3 and 7.Electric Literature of C10H22O Metabolite observed in cancer metabolism. It has a role as a human metabolite.
Reference:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts