Fingerprinting of Green Arabica Coffee Volatile Organic Compounds (VOCs): HS‐GC‐IMS Versus GC × GC‐MS

This study compared two nontargeted analytical techniques—headspace gas chromatography–ion mobility spectrometry (HS‐GC‐IMS) and comprehensive two‐dimensional gas chromatography–mass spectrometry (GC × GC‐MS)—to fingerprint the volatile organic compounds (VOCs) of green Coffea arabica beans from Ethiopia, Brazil, Nicaragua, and Guatemala. HS‐GC‐IMS enabled rapid differentiation of samples, detecting VOC signal regions that effectively clustered samples by origin with minimal preparation. GC × GC‐MS offered higher chemical resolution, identifying 98 compounds, including methoxypyrazines, aldehydes, and alcohols, which significantly contributed to interorigin variability. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS‐DA) confirmed the capacity of both methods to distinguish geographical origins, with hierarchical clustering highlighting region‐specific VOC patterns. HS‐GC‐IMS proved efficient for high‐throughput screening, while GC × GC‐MS provided molecular insights into potential aroma precursors. Together, these platforms offer a complementary approach to green coffee authentication and quality control.