Geographical Differences in Catimor Coffee Aroma: Comprehensive Volatile Analysis and Key Odour Identification by HS‐SPME‐GC‐TOF‐MS

ABSTRACT Catimor coffee, an economically significant cultivar known for its disease resistance and high yield potential. By integrating headspace solid‐phase microextraction gas chromatography time‐of‐flight mass spectrometry (HS‐SPME‐GC‐TOF‐MS) with relative odour activity value (ROAV) analysis, we systematically characterised the aroma compounds from four Yunnan and two Laotian production regions. A total of 183 dry aroma and 172 wet aroma compounds were identified, with ROAV analysis revealing significant geographical variations in both aroma profiles. Key odorants responsible for regional differentiation were identified and quantified. In dry aroma, ethyl isovalerate was established as the characteristic marker for fruity aroma in BS‐1 samples, while LC‐2 samples displayed a predominantly acidic profile. Wet aroma analysis showed PE‐3 samples with strong floral, nutty and roasted characteristics, contrasted by Laos‐6 samples exhibiting pronounced fruity, acidic and roasted notes. Critical odour‐active compounds including furfuryl acetate (fruity), acetic acid (sour), along with 2‐acetylpyrrole, difurfuryl ether and furfuryl alcohol (roasted) were quantitatively confirmed as major contributors to specific flavour attributes. The research establishes a comprehensive volatile compound database for Catimor coffee and elucidates the chemical foundation of regional aroma differences, providing scientific support for geographical origin authentication and quality enhancement in coffee production.