Monosaccharide Pretreatment on the Volatile Profile of Coffee Using SPME-GC-MS

Monosaccharide pretreatment has been proposed as a strategy to modulate coffee aroma; however, its effects on volatile formation and sensory quality remain unclear. In this study, green Arabica Catimor coffee beans were soaked in arabinose, glucose, galactose, or mannose solutions (4% and 8%, w/w), then roasted and subjected to chemical and sensory analyses. Volatile compounds were characterized by SPME-GC-MS, and sensory evaluation followed the Specialty Coffee Association protocol. Thirty-five volatile compounds were identified, with furans as the predominant class. Monosaccharide pretreatment significantly altered volatile composition, notably increasing key furan derivatives such as 2-furanmethanol and 5-methyl-2-furancarboxaldehyde (p < 0.05), while reducing phenolic compounds associated with smoky off-flavors. Arabinose treatment showed the most pronounced enhancement of desirable aroma compounds. Although pH values were minimally affected, color development was significantly enhanced. Sensory analysis demonstrated that arabinose pretreatment significantly improved sweetness, flavor, and overall acceptance compared with control samples (p < 0.05). These results indicate that monosaccharide pretreatment, particularly with arabinose, is an effective approach for improving coffee aroma and sensory quality through modulation of volatile formation. This study proposes a viable method to modulate flavor compound formation in coffee, offering potential applications for targeted flavor optimization in the coffee industry.