This study presents a practical and promising approach to profile the headspace aroma attributes of Philippine civet coffee using electronic nose (E-nose) and gas chromatography mass spectrometry (GCMS). Chemometric pattern method was applied to enhance the discrimination of civet coffee against its control coffee beans (not eaten by civet animal). E-nose analysis revealed that aroma characteristic is one of the most important quality indicators of civet coffee. The result was supported by GCMS analysis. The chromatographic fingerprints indicated that civet coffee differed with their control beans in terms of composition and concentration of individual volatile constituents. Chemometric discrimination of E-nose and GCMS data demonstrated a clearly separated civet from their control coffees indicating that cultivar and geographic origins dictate the aroma and volatiles variations in coffee. © 2012 The Authors. Published by Elsevier Ltd.
Ongo, E., Falasconi, M., Sberveglieri, G., Antonelli, A., Montevecchi, G., Sberveglieri, V., … Iii, F. S. (2012). Chemometric discrimination of philippine civet coffee using electronic nose and gas chromatography mass spectrometry. In Procedia Engineering (Vol. 47, pp. 977–980). Elsevier Ltd. https://doi.org/10.1016/j.proeng.2012.09.310