Looking for Unknown Molecules in Arabica and Robusta Coffee Brews by High Performance Liquid Chromatography Coupled to High Resolution Mass Spectrometry and Differentiating both Coffee Species by this Technique
Evandro A. Nascimento, Sérgio A. L. Morais, Roberto Chang, Francisco J. T. Aquino, Blyeny H. P. Alves, Robson J. C. F. Afonso

Abstract
The chemical composition of coffee brews originating from four varieties of Coffeaarabica cv. (Yellow Catuaí, Mundo Novo, Topázio and Acaiá) and one variety of Coffeacanephora cv. (robusta) was evaluated by high performance liquid chromatography coupled to mass Spectrometry with high resolution ((HPLC/HRMS) at different roasting degrees. The results obtained in the present study demonstrate that there are still many unknown components that can influence the coffee flavor, in addition to those reported as such. They deserve been investigated. Further, more than different constituents, the different concentrations of the same constituents are crucial for distinguishing the flavor of arabica and robusta coffee brews.

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