Enhancing the Understanding of Aroma Formation during Coffee Roasting Using DHS-GC×GC-TOFMS and Chemometrics.

ABSTRACT: This study integrates advanced chromatographic techniques and chemometric analysis to deepen the understanding of volatile and semivolatile compound formation during coffee roasting. Dynamic headspace extraction (DHS) was used to capture these compounds at three distinct roasting stages. The volatiles were analyzed and identified using comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOFMS), a high-resolving power technique to reliably annotate the numerous features present in the aroma-profile. Partial least-squares discriminant analysis (PLS-DA) was used to handle the large and complex data generated by GC×GC-TOFMS. This method successfully classified samples based on the roasting stages. Evaluation of the loadings using a variable imp

SUBMITTER: Paiva AC 

PROVIDER: S-EPMC12224095 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature