Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.

Food Res Int · 2018 · PMC5960070 · PMID 29735099

Europe PMC DOI

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highly significantp < 0.001actually significant

From a Pearson correlation test, several compounds showed a highly significant (p < 0.001) and positive correlation, particularly among pyrazines, with correlation values above 0.8, and some compounds showed up to r = 0.97 (2-ethyl-5-methylpyrazine vs 2-ethyl-6-methylpyrazine, or 2-ethyl-3-methyl pyrazine vs 3-ethyl-2,5-dimethylpyrazine).

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