Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans

The objective of this study was to investigate the effects of different primary processing methods on the physicochemical properties, flavor and sensory characteristics of Arabica coffee. The sensory flavor of coffee samples from different primary processing methods were evaluated by E-nose and sensory evaluation, principal component analysis (PCA) was used to differentiate different primary processing methods, and Pearson's correlation coefficients were used to analyze the relationship between the primary processing methods and the flavor compounds produced. The results showed that in terms of physicochemical indexes, different primary processing methods had significant (P © The Author(s) 2025.