Authentication of volatile and non-volatile compounds in Robusta Java Bogor as a differentiator in post-harvest processes

Whether the post-harvest process will greatly influence volatile or non-volatile coffee chemical compounds. Four post-harvest coffee processing techniques, namely natural, honey, fullwash, and wine, were evaluated in this study. This research aims to authenticate the volatile and non-volatile compounds of Robusta Jawa Bogor green bean as a differentiator in natural, fullwash, honey, and wine processing. Using HS-SPME-GC-MS and LC-MS, we identified a total of 128 volatile compounds (113 in natural, 111 in honey, 100 in fullwash, and 126 in wine), as well as 105 non-volatile compounds (77 in natural, 73 in honey, 66 in fullwash, and 93 in wine). The study found volatile compounds like ethyl cinnamate potential marker for honey processing. A potential marker for natural and wine processing is 1- isopropyl-3 methylbenzene. Some potential markers for wine processing are (E)-4-hexen-1-ol, 5-methyl-2-hexanol, diethyl succinate, ketoisophorone, and 4-ethyl-2-methoxyphenol. Non-volatile compounds like 1-naphthoic, [4]-gingerol, and theophylline are non-volatile markers for natural processing. Succinic acid is a non-volatile marker for natural and wine processing. While maleic acid and adenosine are markers for honey processing, adenine is a marker for wine processing. In contrast, fullwash does not have any volatile and non-volatile marker. Due to post-harvest-process variations, the obtained results assist in authenticating the chemical compounds of Robusta Java Bogor green beans.