. 2015 Sep 14;20(9):16687–16708. doi: 10.3390/molecules200916687

Table 5.

Comparison of volatile compounds according to chemical classes semi-quantified in seven cultivars of Robusta coffee.

Code	Relative Peak Areas of Samples (%)
Code	X1	RY1	RY2	X24-2	X26	X28	XCM
Alcohols	2.72 ± 0.22 ^bc	2.08 ± 0.24 ^c	2.18 ± 0.11 ^c	2.41 ± 0.12 ^bc	2.24 ± 0.15 ^bc	2.95 ± 0.29 ^b	4.83 ± 0.65 ^a
Acids	7.22 ± 0.69 ^ab	6.79 ± 0.12 ^abc	4.84 ± 1.91 ^c	4.89 ± 0.40 ^c	8.85 ± 0.13 ^a	6.50 ± 0.68 ^bc	6.87 ± 0.90 ^ab^c
Hydrocarbons	61.07 ± 2.02 ^a	63.20 ± 1.77 ^a	61.87 ± 1.93 ^a	62.70 ± 4.50 ^a	54.90 ± 0.39 ^b	60.33 ± 1.08 ^a	44.60 ± 2.08 ^c
Aldehydes	5.55 ± 0.57 ^ab	5.03 ± 0.20 ^b	5.45 ± 0.10 ^b	5.27 ± 0.08 ^b	5.17 ± 0.10 ^b	5.28 ± 0.05 ^b	6.05 ± 0.27 ^a
Esters	3.13 ± 0.04 ^ab	3.44 ± 0.26 ^a	3.01 ± 0.18 ^ab	3.12 ± 0.20 ^ab	3.26 ± 0.30 ^a	2.73 ± 0.19 ^b	2.94 ± 0.25 ^ab
Furan	0.12 ± 0.02 ^b	0.12 ± 0.01 ^b	0.11 ± 0.01 ^b	0.11 ± 0.01 ^b	0.17 ± 0.02 ^b	0.15 ± 0.03 ^b	0.27 ± 0.02 ^a
Pyrazines	0.23 ± 0.04 ^a	0.72 ± 0.09 ^b	0.14 ± 0.04 ^a	0.16 ± 0.02 ^a	0.30 ± 0.02 ^a	0.49 ± 0.11 ^c	2.96 ± 0.13 ^a
Pyridine	0.10 ± 0.02 ^c	0.33 ± 0.02 ^b	0.10 ± 0.03 ^c	0.08 ± 0.01 ^c	0.10 ± 0.01 ^c	0.17 ± 0.04 ^c	1.48 ± 0.10 ^a
Ketones	1.31 ± 0.03 ^c	1.01 ± 0.08 ^c	1.17 ± 0.04 ^c	1.08 ± 0.39 ^c	3.55 ± 0.19 ^a	1.30 ± 0.10 ^c	2.92 ± 0.16 ^b
Phenols	0.63 ± 0.06 ^bc	0.80 ± 0.08 ^b	0.76 ± 0.08 ^bc	0.69 ± 0.07 ^bc	0.50 ± 0.24 ^c	0.78 ± 0.09 ^b	1.06 ± 0.05 ^a
Others	0.41 ± 0.15 ^a	0.25 ± 0.06 ^ab	0.23 ± 0.16 ^ab	0.10 ± 0.05 ^b	0.27 ± 0.17 ^ab	0.29 ± 0.06 ^ab	0.42 ± 0.03 ^a

Means with different letters within the same row are significantly different (p < 0.05).