Comparative analysis of aromatic components of roasted coffee beans from different gengraphical origins in Yunnan province by HS- SPME / GC- MS

Headspace solid- space microextraction ( HS- SPME) / gas chromatography- mass spectroscopy ( GC-MS) was applied to analyze the aromatic components of coffee beans collented from three areas ( Puer, Baoshan, Lincang) in China. Different extraction conditions ( SPME fibers, sample weight, extraction temperature, extraction time) were applied to test the influence on extraction efficiency.Samples discrimination was achieved by principal component analysis ( PCA) and hierarchical cluster analysis ( HCA) . The results indicated that a total of 65 aroma components were identified in coffee beans under optimum conditions, among them, furans compounds were the most abundant component ( 46.15%, 41.45% and 41.16% respectively) , whereas sulfurs and furanone compounds accounted for less, respectively. PCA and HCA showed that these coffee samples could be clearly differentiated according to geographical origins.