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In a sensory study of one roasted Arabica coffee, a model of 27 odorants, chosen on the basis of the quantified potent odorants and dissolved in an oil/water mixture, had a flavour profile very close to that of the real sample, and duo and triangle tests against models missing one or more odorants indicated that 2-furfurylthiol, 4-vinylguaiacol, several alkyl pyrazines, furanones, acetaldehyde, propanal, methylpropanal, 2-methylbutanal and 3-methylbutanal had the greatest impact on the coffee flavour.
One sample of roasted Arabica coffee and a model of its potent odorants in an oil/water mixture. The source reports impact on the coffee's flavour, not specifically on its smell; no ranking among the named compounds; not every coffee, roast or brew.