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Analysis of characteristic flavor compounds in coffee peels subjected to different thermal processing treatments based on GC–IMS and HS-SPME–GC–MS combined with chemical pattern recognition
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DOI：10.1016/j.fochx.2026.104256.png)
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Abstract
En 中文
• For the first time, the GC–IMS and HS-SPME–GC–MS were employed to analyze the volatile organic compounds (VOCs) of coffee peels subjected to different drying processes. • The results indicate that fifteen key differential compounds were identified through the integration of flavoromics and multivariate statistical analyses. • This study provides a scientific basis for elucidating the flavor profile of coffee peels and supports the subsequent development of coffee cascara tea products.
Keywords:
Coffee peel
Microwave thermal processing treatment
Hot-air thermal processing treatment
Gas chromatography–ion mobility spectrometry (GC–IMS)
Headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS)
Volatile compounds
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2.7K
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