Revealing the impact of processing technology on the aroma profile of roasted coffee (Coffea Arabica) oil using flavoromics strategy and chemometrics

• Integration of flavoromics and chemometrics revealed the aroma impact of coffee oil processing. • Cold-pressing retained key roasting and burnt aromas; solvent extraction promoted 'beany' aldehydes. • Aroma profiles were shaped by retained Maillard reaction products versus lipid oxidation compounds. • The extraction method, instead of refining, was decisive for aroma quality, guiding industry optimization.