{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,1]],"date-time":"2026-11-01T11:32:13Z","timestamp":1793532733645,"version":"4.5.0"},"reference-count":36,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2025,9,13]],"date-time":"2025-09-13T00:00:00Z","timestamp":1757721600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Yunnan Province Major Science and Technology Special Project on Biological Breeding and Deep Processing of Agricultural Products","award":["202502AE090034"],"award-info":[{"award-number":["202502AE090034"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench Maji exhibited pronounced fruity characteristics. Yirgacheffe had a prominent roasted aroma, and Baoshan stood out for its stronger woody and caramel notes. The analysis employed solvent-assisted flavor evaporation (SAFE), gas chromatography\u2013mass spectrometry\/olfactometry (GC-MS\/O), and high-performance liquid chromatography (HPLC). A total of 85 aroma compounds were identified, with furans, ketones, and pyrazines being the predominant contributors to roasted, nutty, and caramel aromas. Key aroma-active compounds, including furfural, guaiacol, and furaneol, exhibited the highest flavor dilution (FD) factors (up to 2187) and odor activity values, highlighting their pivotal roles in coffee aroma, with 4-vinyl-2-methoxyphenol (OAV = 761 in GL) and furaneol (OAV = 250 in BS) being particularly influential. Recombination and omission experiments validated the significance of these compounds. Non-volatile analysis revealed distinct differences in organic acids and chlorogenic acid content, with Colombia samples showing higher quinic acid levels, likely due to roasting-induced degradation. These findings provide a theoretical basis for understanding coffee flavor diversity and offer insights for quality assessment and origin identification.<\/jats:p>","DOI":"10.3390\/foods14183192","type":"journal-article","created":{"date-parts":[[2025,9,15]],"date-time":"2025-09-15T09:43:41Z","timestamp":1757929421000},"page":"3192","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O\/AEDA and OAV Analysis"],"prefix":"10.3390","volume":"14","author":[{"given":"Xiaomei","family":"Chen","sequence":"first","affiliation":[{"name":"Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Panpan","family":"Wu","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuwei","family":"Wang","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jie","family":"Sun","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haitao","family":"Chen","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1093\/fqsafe\/fyy017","article-title":"Fraud investigation in commercial coffee by chromatography","volume":"2","author":"Martins","year":"2018","journal-title":"Food Qual. Saf."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"109227","DOI":"10.1016\/j.foodres.2020.109227","article-title":"Metabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification","volume":"134","author":"Ongo","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"444","DOI":"10.1590\/1678-457x.19216","article-title":"Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries","volume":"37","author":"Knysak","year":"2017","journal-title":"Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"541","DOI":"10.1002\/ffj.3597","article-title":"Application of SPME-GC-TOFMS, E-nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder, and brewed coffee)","volume":"35","author":"Cui","year":"2020","journal-title":"Flavour Fragr. J."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"705","DOI":"10.1111\/1541-4337.12205","article-title":"Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds","volume":"15","author":"Toledo","year":"2016","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1007\/s11306-021-01817-z","article-title":"Gas chromatography\/mass spectrometry-based metabolite profiling of coffee beans obtained from different altitudes and origins with various postharvest processing","volume":"17","author":"Amalia","year":"2021","journal-title":"Metabolomics"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"142547","DOI":"10.1016\/j.foodchem.2024.142547","article-title":"Contribution of mozambioside roasting products to coffee\u2019s bitter taste","volume":"469","author":"Bichlmaier","year":"2024","journal-title":"Food Chem."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"100485","DOI":"10.1016\/j.crfs.2023.100485","article-title":"Acids in brewed coffees: Chemical composition and sensory threshold","volume":"6","author":"Rune","year":"2023","journal-title":"Curr. Res. Food Sci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1010","DOI":"10.1080\/10408398.2021.1957767","article-title":"Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition","volume":"63","author":"Yeager","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1016\/j.foodres.2014.02.030","article-title":"Complexity of coffee flavor: A compositional and sensory perspective","volume":"62","author":"Sunarharum","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"144079","DOI":"10.1016\/j.foodchem.2025.144079","article-title":"Characterization and discrimination of volatile compounds in roasted Arabica coffee beans from different origins by combining GC-TOFMS, GC-IMS, and GC-E-Nose","volume":"481","author":"Shi","year":"2025","journal-title":"Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"111090","DOI":"10.1016\/j.lwt.2021.111090","article-title":"Brewing conditions impact on the composition and characteristics of cold brew Arabica and Robusta coffee beverages","volume":"143","author":"Portela","year":"2021","journal-title":"LWT"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Marek, G., Dobrza\u0144ski, B., Oniszczuk, T., Combrzy\u0144ski, M., \u0106wik\u0142a, D., and Rusinek, R. (2020). Detection and differentiation of volatile compound profiles in roasted coffee arabica beans from different countries using an electronic nose and GC-MS. Sensors, 20.","DOI":"10.3390\/s20072124"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1033","DOI":"10.1111\/1750-3841.16470","article-title":"Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow bourbon) by various brewing methods using electronic sensors","volume":"88","author":"Jeong","year":"2023","journal-title":"J. Food Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"125370","DOI":"10.1016\/j.foodchem.2019.125370","article-title":"Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry","volume":"302","author":"Pua","year":"2020","journal-title":"Food Chem."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"16687","DOI":"10.3390\/molecules200916687","article-title":"Characterization of fatty acid, amino acid and volatile compound compositions and bioactive components of seven coffee (Coffea robusta) cultivars grown in Hainan Province, China","volume":"20","author":"Dong","year":"2015","journal-title":"Molecules"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"565","DOI":"10.1016\/S0963-9969(99)00132-5","article-title":"Coffee geographic origin\u2014An aid to coffee differentiation","volume":"32","author":"Freitas","year":"1999","journal-title":"Food Res. Int."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"101167","DOI":"10.1016\/j.fochx.2024.101167","article-title":"Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC\u2013MS, AEDA, OAV, recombination-omission tests, and sensory evaluation","volume":"21","author":"Nie","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"143813","DOI":"10.1016\/j.foodchem.2025.143813","article-title":"Characterization and metabolism pathway of volatile compounds in blueberries of different varieties and origins analyzed via HS-GC-IMS and HS-SPME-GC\u2013MS","volume":"480","author":"Xie","year":"2025","journal-title":"Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"178","DOI":"10.1016\/j.lwt.2018.04.058","article-title":"Characterising volatiles in tea (Camellia sinensis). Part I: Comparison of headspace-solid phase microextraction and solvent assisted flavour evaporation","volume":"94","author":"Lau","year":"2018","journal-title":"LWT"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"115717","DOI":"10.1016\/j.lwt.2023.115717","article-title":"Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME\/GC-MS and HS-GC-IMS","volume":"192","author":"Zhai","year":"2024","journal-title":"LWT"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"104368","DOI":"10.1016\/j.jfca.2021.104368","article-title":"Characterization of key aroma-active compounds in four commercial oyster sauce by SGC\/GC \u00d7 GC\u2013O\u2013MS, AEDA, and OAV","volume":"107","author":"Yu","year":"2022","journal-title":"J. Food Compos. Anal."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"145329","DOI":"10.1016\/j.foodchem.2025.145329","article-title":"Molecular insights into the contribution of oak barrel aging to the aroma of beer with high alcohol content using SAFE-GC-O\/AEDA and OAV calculation","volume":"491","author":"Pang","year":"2025","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"695","DOI":"10.1021\/jf980759i","article-title":"Sensory study on the character impact odorants of roasted arabica coffee","volume":"47","author":"Czerny","year":"1999","journal-title":"J. Agric. Food Chem."},{"key":"ref_25","first-page":"102060","article-title":"Impact of Roasting and Storage Conditions on the Shelf Stability of Thai Arabica Coffee","volume":"22","author":"Moon","year":"2025","journal-title":"J. Agric. Food Res."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Tsai, C.F., and Jioe, I.P.J. (2021). The analysis of chlorogenic acid and caffeine content and its correlation with coffee bean color under different roasting degree and sources of coffee (Coffea arabica typica). Processes, 9.","DOI":"10.3390\/pr9112040"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"143169","DOI":"10.1016\/j.foodchem.2025.143169","article-title":"Effect of roasting on chemical composition of coffee","volume":"477","author":"Alcantara","year":"2025","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Santanatoglia, A., Alessandroni, L., Fioretti, L., Sagratini, G., Vittori, S., Maggi, F., and Caprioli, G. (2023). Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits. Foods, 12.","DOI":"10.3390\/foods12173199"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.foodchem.2019.03.152","article-title":"Impact of drying process on chemical composition and key aroma components of Arabica coffee","volume":"291","author":"Kulapichitr","year":"2019","journal-title":"Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Angeloni, S., Mustafa, A.M., Abouelenein, D., Alessandroni, L., Acquaticci, L., Nzekoue, F.K., Petrelli, R., Sagratini, G., Vittori, S., and Torregiani, E. (2021). Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee. Molecules, 26.","DOI":"10.3390\/molecules26133856"},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Seninde, D.R., and Chambers, E. (2020). Coffee flavor: A review. Beverages, 6.","DOI":"10.3390\/beverages6030044"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"9065","DOI":"10.1021\/jf201716w","article-title":"Two-dimensional 1H\u201313C nuclear magnetic resonance (NMR)-based comprehensive analysis of roasted coffee bean extract","volume":"59","author":"Wei","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"139717","DOI":"10.1016\/j.foodchem.2024.139717","article-title":"Comprehensive investigation of coffee acidity on eight different brewing methods through chemical analyses, sensory evaluation and statistical elaboration","volume":"454","author":"Santanatoglia","year":"2024","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/j.foodres.2018.07.037","article-title":"GC-O-MS technique and its applications in food flavor analysis","volume":"114","author":"Song","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_35","unstructured":"Van Gemert, L.J. (2011). Compilations of Odour Threshold Values in Air, Water and Other Media, Oliemans Punter & Partners BV."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"108908","DOI":"10.1016\/j.foodres.2019.108908","article-title":"Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC\u2013MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination","volume":"130","author":"Wang","year":"2020","journal-title":"Food Res. Int."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/18\/3192\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T18:45:01Z","timestamp":1760035501000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/18\/3192"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,9,13]]},"references-count":36,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2025,9]]}},"alternative-id":["foods14183192"],"URL":"https:\/\/doi.org\/10.3390\/foods14183192","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,9,13]]}}}