Nineteen samples of Arabica and 14 of Robusta coming from various plantation were analysed by dynamic headspace capillary gas chromatography–mass spectrometry to characterize the volatile fraction of green and roasted samples and the relationships of the same species with geographical origin. As concerns green beans, Arabica species appear characterized by high content of n-hexanol, furfural and amylformate, while Robusta species by greater content of ethylpyrazine, dimethylsulfone and 2-heptanone. Four variables, 4-methyl-2,3-dihydrofuran, n-hexanol, limonene and nonanal, appear involved in the characterization of the geographical origin of the analysed samples. The volatile fraction of the roasted Arabica samples, appear characterized by high content of pyridine, diacetyl, propylformate, acetone and 2,3-pentanedione, while Robusta samples by high content of methylbutyrate, 2,3-dimethylpyrazine and 3-hexanone. Considering geographical origin of the analysed samples, four compounds appear involved, in particular 2-butanone, methylbutyrate, methanol and ethylformate. Very accurate (error rate lower than 5%) rules to classify samples as Arabica or Robusta according to their compounds profile were developed.

采用动态顶空毛细管气相色谱-质谱法对来自不同种植园的 19 个阿拉比卡咖啡样品和 14 个罗布斯塔咖啡样品进行了分析，以表征绿色和烘焙样品的挥发性成分以及同一物种与地理来源的关系。就青豆而言，阿拉比卡品种的正己醇、糠醛和甲酸戊酯含量较高，而罗布斯塔品种的乙基吡嗪、二甲砜和2-庚酮含量较高。 4-甲基-2,3-二氢呋喃、正己醇、柠檬烯和壬醛这四个变量似乎参与了分析样品地理来源的表征。阿拉比卡烘焙样品的挥发性成分中吡啶、二乙酰、甲酸丙酯、丙酮和2,3-戊二酮含量较高，而罗布斯塔样品的挥发性成分中丁酸甲酯、2,3-二甲基吡嗪和3-己酮含量较高。考虑到所分析样品的地理来源，似乎涉及四种化合物，特别是 2-丁酮、丁酸甲酯、甲醇和甲酸乙酯。开发了非常准确（错误率低于 5%）的规则，可根据样品的化合物概况将样品分类为阿拉比卡咖啡或罗布斯塔咖啡。