Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee

The traceability of the geographical origin coffee is a challenging issue to protect producers and consumers from risk fraud. A total 162 Arabica Peru, Colombia Brazil, Robusta India, Vietnam Uganda, espresso (EC) samples different degrees roasting (light, medium dark) were characterized for physico-chemical features (lipids, solids, chlorogenic acids) analyzed via SHS-GC/MS analysis, with aim discriminating according their origin. Linear discriminant analysis (LDA), performed on data chemical classes volatile organic compounds (VOCs), was able correctly identify 97.53% tested through cross-validation. dark beans implied higher quantity in headspace EC, belonging furans, esters, N-heterocyclic sulfur compounds, reducing differences by Light- medium-roasted EC showed major contribution pyrazines pyrimidines, while aldehydes, alcohols ketones generally more representative samples. quantitative distribution proved be useful tool discriminate