## 3 Results
### Phenolic Compounds
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & **Species** & **Treatment** & **Roasting** & & & \\  & **(S)** & **(T)** & **(R)** & & & & \\ \hline Pyroles & 0.000 & 0.000 & 0.625 & 0.000 & 0.437 & 0.293 & 0.000 \\ Pyrazines & 0.287 & 0.000 & 0.957 & 0.000 & 0.319 & 0.639 & 0.219 \\ Furans & 0.000 & 0.000 & 0.210 & 0.000 & 0.000 & 0.000 & 0.000 \\ Pyridines & 0.000 & 0.000 & 0.121 & 0.000 & 0.037 & 0.003 & 0.000 \\ Suplmur compounds & 0.000 & 0.000 & 0.000 & 0.000 & 0.020 & 0.001 & 0.000 \\ Aromatics & 0.010 & 0.000 & 0.209 & 0.000 & 0.655 & 0.101 & 0.001 \\ Ketones & 0.000 & 0.000 & 0.112 & 0.607 & 0.909 & 0.265 & 0.022 \\ Terpenoids & 0.000 & 0.000 & 0.000 & 0.000 & 0.000 & 0.000 & 0.000 \\ Aldehydes & 0.000 & 0.009 & 0.025 & 0.537 & 0.296 & 0.035 & 0.000 \\ Alcohols & 0.000 & 0.000 & 0.013 & 0.000 & 0.660 & 0.010 & 0.003 \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Values of significance determined with factorial ANOVA performed on production factors and their interactions on content of volatile compounds detected in CS samples. \begin{table}
\begin{tabular}{l c c c c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Timeformer**} & \multicolumn{1}{c}{**Number**} & \multicolumn{1}{c}{**Number**} & \multicolumn{1}{c}{**Number**} & \multicolumn{1}{c}{**Number**} & \multicolumn{1}{c}{**Number**} & \multicolumn{1}{c}{**Number**} & \multicolumn{1}{c}{**Number**} & \multicolumn{1}{c}{**Number**} & \multicolumn{1}{c}{**Number**} & \multicolumn{1}{c}{**Number**} & \multicolumn{1}{c}{**Number**} & \multicolumn{1}{c}{**Number**} & \multicolumn{1}{c}{**Number**} \\ \hline
**Type** & **Type**  
Among FQAs, FQA isomer 2 was the most abundant, with the highest content found both in washed _Arabica_ and natural _Canephora_ CS obtained with a dark roasting (0.30 mg/g), while the lowest content in natural _Arabica_ CS was produced with medium roasting (0.10 mg/g). On average, these values were similar to those reported in the literature [14]. The FQA1 content ranged from 0.04 mg/g in natural _Canephora_ to 0.10 mg/g in washed _Canephora_ CS, whereas the content of this compound was the same in all _Arabica_ CSs. The amount of the two di-CQAs was higher in the dark-roasted washed _Arabica_ CS, whereas the lowest content was detected in natural _Arabica_ CS subjected to medium roasting. The content range was 0.14-0.72 mg/g for di-CQA1 and 0.08-0.45 mg/g for di-CQA2. Of the _Canephora_ CSs, the highest values of di-CQAs were found in medium-roasted washed _Canephora_ CS, with 0.33 mg/g and 0.41 mg/g for di-CQA 1 and di-CQA 2, respectively. These data, which are difficult to compare quantitatively with those reported in the literature due to differences in the extraction techniques or expression of analytical data, are consistent from a qualitative point of view, with caffeoylquinic acids the main component of the phenolic fraction and minor CGAs represented by feruloylquinic acids. It has been reported that all factors that characterise green coffee beans during roasting affect the CGAs' isomer composition [55]. Regarding the coffee variety, green _Canephora_ beans contained a higher content of CGAs compared to _Arabica_ beans, with a similar trend in their respective CSs [59]. Contrary to what has been reported, the CS analysed in this study showed the opposite trend, which was particularly evident in the washed samples. These differences may be explained by the geographical origin of the species and the type of post-harvest treatment used, which can play an equally important role in defining the chemical composition of coffee beans [5]. Factorial ANOVA (Table 8) shows that all the production factors (species, treatment, and roasting) and all the interactions significantly affected the content of all phenolic compounds detected in the CS samples.