Characterizing Panama Geisha coffee aromas: sensory and chemical analysis across roasting methods.

Abstract

Panama Geisha is a high-valued coffee in the specialty coffee industry. Floral, citrus and bergamot are key aromas associated with its value. The flavor chemistry behind this profile has not been fully elucidated. This study aims to find correlations between sensory tests and chemical analysis achieved by different roasting techniques, within the same final color (treatments A, C, B, D and E). Descriptive analysis and gas chromatography-mass spectrometry evaluated aroma and flavor attributes/components across treatments. Significant sensorial differences were noted among coffees. Treatments A and B were the most associated with floral and bergamot attributes. Treatment E was associated with citrus aroma and flavor. Other treatments (C and D) presented medicinal, musty and fermented attributes. Treatments A and B had the highest floral compounds, with notable differences in linalool, geraniol and linalyl acetate levels. Terpene levels were not linearly correlated with the Panama Geisha profile and did not decrease compared to the negative control. The negative control exhibited the highest levels of limonene, guaiacol and β-pinene. β-Damascenone showed no significant difference across treatments. Roasting techniques significantly affect the flavor profiles of Panama Geisha coffee, influencing floral and citrus compound concentrations. Masking effects and flavor interactions appear to be responsible for aroma and flavor perception of desired attributes. © 2025 Society of Chemical Industry.