Volatile composition of Coffea canephora subjected to malting using SHS-GC-MS and ANOVA-simultaneous component...

Volatile organic compounds (VOCs) are the main contributors to the aroma and flavor of the coffee beverage. The synthesis and accumulation of these compounds in coffee beans depend on the species, management practices, and post-harvest processing. The study of VOCs in Coffea canephora is still limited, which contributes to the scarcity of accurate information regarding the sensory quality of the beverage. Therefore, this study investigated the effects of fermentation induced by Saccharomyces cerevisiae and spontaneous fermentation, combined with malting (maceration and germination), on the VOC production of C. canephora var. Conilon fruits were subjected to maceration with fermentation times ranging from 24 to 144 h and to germination. Ninety-five VOCs were identified. SHS-GC-MS analysis, combined with the multivariate ANOVA-Simultaneous Component Analysis (ASCA) technique, was employed to enable an integrated assessment of the most representative VOCs for each experimental condition and to correlate these sensory markers with the metabolic transformations involved in the formation of the volatile profile of this coffee. Through the analyses conducted in this study, it was found that the type and duration of fermentation were the main factors influencing the VOC profile of Coffea canephora. It was also observed that maceration/fermentation processes associated with the addition of fructose or cellulase favored wort enrichment and promoted an increase in VOC diversity. Thus, the combination of fermentation and malting represents an efficient strategy to modulate the volatile profile of C. canephora.