Volatile organic compounds (VOCs) fingerprinting combined with complex network analysis as a forecasting tool for tracing the origin and genetic lineage of Arabica specialty coffees

This paper highlights the importance of safety and traceability in the global coffee trade, with a focus on aroma as a key quality parameter. Using PTR-ToF-MS analysis on over 1000 Arabica and Robusta coffee samples, the study identifies volatile organic compound (VOC) profiles linked to the quality of specialty coffees and the plant genetic origin. Results show that specialty coffee quality depends not on the total number of VOCs emitted, but on the levels of specific pleasant aroma compounds, offering new insights for aroma profiling techniques and objective coffee traceability.