The Flavour of World Geisha Coffee: Differences and Relationships Between Quality, Flavour Attributes, and Volatile Compounds in Roasted Beans

ABSTRACT Geisha coffee, an Arabica variety renowned for its floral and fruity flavours, is gaining favour with consumers. The considerable variation in the quality of Geisha from different sources has attracted attention. This study aims to unravel the volatiles associated with flavour variations in Geisha and identify chemical markers for Geisha quality. Sensory evaluation categorised samples into four groups with distinct flavour attributes. Headspace solid‐phase microextraction‐gas chromatography–mass spectrometry detected 105 volatile compounds in Geisha coffee. The differential volatiles of four groups of Geisha were identified. Then, 63 odour‐active volatile compounds were identified, and multivariate statistical analysis was conducted. Orthogonal partial least squares discriminant analysis identified 8 terpenoids, 4 pyrazines, hydroxydihydromaltol, and 3,3‐dimethylacrylic acid as the chemical markers in high‐quality Geisha coffee. Orthogonal partial least squares regression showed that terpenoids were significantly related to the floral, fruity, and sweet flavours of Geisha. This study presents the difference in volatile compounds of Geisha with different sensory qualities, providing a scientific basis for targeted quality enhancement and assessment in specialty coffee.