Investigation of non-volatile and volatile compound profiles in Arabica coffee extracts and neurophysiological effects of different chemosensory stimulation according to sex: Insights from electronic sensors, EEG, and sLORETA approaches

This study investigated the non-volatile and volatile compound profiles of coffee extracts, as well as the neurophysiological effects of coffee inhalation and drinking. Non-volatile compounds, including caffeine and chlorogenic acid, were identified, and taste-related properties were investigated using an electronic tongue (E-tongue). Sourness, bitterness, and saltiness predominated in coffee extracts. 2-Furanmethanol, benzene ethanol, nonanal, and pyridine were found to be responsible for coffee odors using electronic nose (E-nose) and gas chromatography–mass spectrometry-olfactometry (GC–MS-O). Neurophysiologically, inhalation of volatiles in coffee differentially activated fast alpha and low-beta waves in both male (Brodmann areas (BA) 20, 21, 22, 36, and 37) and female (BA 9, 27, 30 35, 44, and 45) participants. However, drinking coffee extracts activated the mid-beta wave equally in both sexes (BA 2, 3, and 40). Accordingly, this study is expected to serve as a primary reference for the effects of coffee inhalation and drinking.