Techniques chromatography-mass spectrometry GC-MS) to Identify volatile aromatic compounds that have medicinal activities in the methanolic extracts of the peels and Seeds of roasted Coffee (C. arabica. L) in Yemen

This study delves into the captivating aroma of Yemeni coffee by meticulously profiling its volatile compounds using gas chromatography-mass spectrometry (GC-MS).A rich tapestry of 109 volatile compounds spanning 12 chemical classes was uncovered in both unroasted and roasted coffee seeds and peels.Intriguingly, coffee cultivated at varying altitudes (Haraz, Hufash, and Qafr) exhibited distinct volatile profiles, underscoring the profound influence of terroir.Roasting further amplified the coffee's aromatic complexity, notably by elevating the abundance of pyrazines, ketones, and esters.These findings illuminate the multifaceted nature of Yemeni coffee's aroma, intricately shaped by both altitude and roasting practices.This comprehensive investigation expands our fundamental understanding of coffee chemistry and offers valuable insights for optimizing coffee quality and crafting exquisite sensory experiences.