Table 2. Major volatile compounds of soluble coffee extracts pre- and post-SFD

Peak no.	RI1)	Compound	Relative peak area2)		Percent of recovery (%)	Odor description
			Pre-SFD	Post-SFD
1	1378	2-Methylpyrazine	0.171	0.080	46.8	Roasted
2	1437	2,5-Dimethylpyrazine	0.144	0.132	91.7	Roasted
3	1443	2,6-Dimethylpyrazine	0.136	0.071	52.2	Roasted
4	1553	Acetic acid	0.425	0.344	80.9	Burnt
5	1562	3-Ethyl-2,5-dimethylpyrazine	0.14	0.095	67.9	Roasted
6	1570	Furfural	0.737	0.346	46.9	Almond
7	1642	2-Furanmethanol acetate	0.308	0.310	100.6	Roasted
8	1683	5-Methylfurfural	0.543	0.282	51.9
9	1736	1H-Pyrrole-2-carboxaldehyde	0.106	0.079	74.5	Burnt
10	2077	2-Acetylpyrrole	0.433	0.318	73.4
11	2106	2-Formylpyrrole	0.645	0.634	98.3

Retention 12 index calculated on DB-WAX fused silica capillary column.
Relative peak areas to that of internal standard.