The present study was performed to explore a blend ratio of Arabica and Robusta coffee beans to reduce the earthy and cereal-like notes of Robusta and identify the compounds contributing to their masking effect. We successfully developed a blend of Vietnam Robusta G1 (RV) and Tanzania AB Arabica (TZ) at a composition ratio of 25 : 75 that exhibited less earthy and cereal-like notes in the extract. The dominant compounds contributing to their masking effect were analyzed from the TZ aroma extract using silica gel chromatography and preparative-gas chromatography with sensory evaluations. The earthy and cereal-like notes of RV coffee extract were deodorized by 1-octanol in the TZ volatile component. An analysis of their mechanism suggests that the vaporization of compounds contributing to the RV note, such as pyrazines and phenols, is inhibited owing to 1-octanol spiking. These results indicate that the volatile compounds in TZ containing 1-octanol can assist in controlling the volatilization of the aroma compounds in RV coffee extract that provide the earthy and cereal-like notes.
