Table 1.

PLS-DA models for samples submitted to different roasting degrees compared with green coffee.

	ESI+		ESI−
	Quality Parameters	F (and p-values) of Cross-Validated ANOVA	Quality Parameters	F (and p-values) of Cross-Validated ANOVA
GCB vs LRC	R2X = 0.485 R2Y = 0.989 Q2 = 0.977	561.6 (1.0 × 10−22)	R2X = 0.747 R2Y = 0.995 Q2 = 0.987	466.0 (2.3 × 10−22)
GCB vs MRC	R2X = 0.347 R2Y = 0.972 Q2 = 0.903	125.7 (2.1 × 10−14)	R2X = 0.676 R2Y = 0.993 Q2 = 0.980	220.2 (1.5 × 10−18)
GCB vs DRC	R2X = 0.637 R2Y = 0.990 Q2 = 0.980	197.1 (1.6 × 10−18)	R2X = 0.625 R2Y = 0.988 Q2 = 0.962	120.8 (1.6 × 10−15)