Volatile Compounds and Sensory Quality in Panamanian Geisha Coffee: A Canonical Correlation Analysis

Panamanian Geisha coffee is globally renowned for its exceptional quality and distinctive sensory profile. To identify the volatile organic compounds (VOCs) responsible for its quality and analyze their correlation with sensory attributes, samples were subjected to rigorous sensory evaluation by a panel of Q-Graders, adhering to Specialty Coffee Association (SCA) protocols. Using HS-SPME-GC-MS methodology, 172 VOCs were identified in 16 roasted samples. Eleven VOCs were identified as significantly impacting the final product quality. Cis-ocimene, acetol, and 2,5-dimethyl-3(2H)-furanone exhibited substantial positive correlations with aroma, acidity, and balance. Cis-ocimene, a monoterpene, contributes floral and herbal notes, while furans, such as 2,5-dimethyl-3(2H)-furanone, provide sweet and caramelized characteristics. Additionally, acetol influences the perception of malty and sweet notes, reflecting the development of the roasting process. Results confirm that chemical-sensory relationships are multidimensional and depend on complex interactions among chemical compounds generated during the roasting process. Furthermore, the use of dual chromatographic columns with different polarities (Supelcowax 10 and SH Rxi-5HT) enhanced the identification and quantification of key VOCs. Canonical correlation analysis proved invaluable for interpreting complex chemical-sensory data, offering advantages over traditional multivariate methodologies. The robust scientific framework established for understanding and enhancing specialty coffee quality yielded practical implications for producers and roasters.