## 3 Results and Discussion
### Consumers' Perceptions of Coffee Samples  
\(p\)-Values for the CB and CM samples are listed in Table 7. Table 7 and results of mean intensity of consumers' overall liking, bitterness intensity, and coffeeID intensity (Table 8) showed that the variety \(\times\) brewing method effect and variety (brand) effect were significant in all categories (overall liking,  
\begin{table}
\begin{tabular}{c c c} \hline \hline
**No** & **Volatile Compounds** & **Descriptors** & **Threshold (ng/mL)** \\ \hline V1 & Pyridine & Sour, Fishy, Burnt [65], Smoky [35] & 2000 [66] \\ V2 & Methylpyrazine & - \\ V3 & Furfural & Sweet, Wood, Almond [65] & 3 [31] \\ V4 & 2-Furanmethanol & Sweet, Caramel, Coffee [65] & - \\ V5 & 2.6-Dimethylpyrazine & Cocoa, Roasted, Nutty [65] & 1.72 [67] \\ V6 & 3-Ethlypyridine & Tobacco, Lettery [65] & - \\ V7 & 5-Methyl-2-trauldehyde & Caramel, Coffee [65] & - \\ V8 & Phenol & Phenolic [65] & 2400 [66] \\ V9 & 2-Ethly-3-methylpyrazine & Nutty, Peanut, Musty, Earthy [65] & 0.035 [67] \\ V10 & Pyrrole-2-carboxaldehyde & Musty, Coffee [65] & - \\ V11 & 1-methyl-1H-pyrrole-2 acetonitrile & - & - \\ V12 & N-acetyl-4(H)-pyridine & - & - \\ V13 & 3-Methylphenol & Phenolic [65] & 31–800 [68] \\ V14 & 2-Acetlypyrrole & Musty, Nutty [65] & - \\ V15 & 3,5-Octaiden-2-one & Fruity, Fatty [65] & - \\ V16 & 2-Acetly1-methylpyrole & Earthy [65] & - \\ V17 & 3-Ethly-2-5-dimethylpyrazine & Nutty [65] & 1 [66] \\ V18 & 2-Ethly-3,5-dimethylpyrazine & Almond, Burn, Coffee, Nutty [65] & 0.04 [69] \\ V19 & 2,5-Diethylpyrazine & Sweet [67] & 0.0017 [67] \\ V20 & Guaicaol & Phenolic [65,70], Smoky [65], Burnt [35] & 0.003 [26] \\ V21 & 3-Ethlyl-2-hydroxy-2-cyclopenten-1-one & Caramel, Sweet [65] & - \\ V22 & Nonanal & Waxy, Rose, Fresh [65] & 0.001 [31] \\ V23 & Maltol & Caramel, Sweet [65] & 20 [26], 5800 [66] \\ V24 & 2-Methyl-5-propionylfuran & - & - \\ V25 & 5H-5-methyl-6-dihydroxyoperata[blypyrazine & Earthy, Rosted [65] & - \\ V26 & 1-Furfurylpyrrole & Vegetable, Green, Waxy [65] & - \\ V27 & Methyl salicylate & Wintergreen, Mint [65] & 0.04 [31] \\ V28 & Nonanoic acid & Waxy, Cheese [65] & - \\ V29 & 4-Ethlybaiacol & Spicy [65,70], Sweet [35] & 35 [71] \\ V30 & Diffurfuryl ether & Coffee, Earthy, mushroom [65] & \\ V31 & 4-Virbybaiacol & Woody, Dry, Roasted, Clove-like [35] & 80 [71] \\ V32 & Decanoic acid & Rançid, Sour, Fatty [65] & - \\ V33 & 3.4-Dimethoxystyrene & Green, Floral [65] & - \\ V34 & 2,4-Di-tert-butylphenol & - & - \\ V35 & Dodecanoic acid & Fatty [65] & - \\ V36 & Tetradecanoic acid & Waxy, Fatty [65] & - \\ \hline \hline \end{tabular}
\end{table}
Table 6: Sensory descriptors and odor threshold value of volatile compounds of coffee samples.  
\begin{table}
\begin{tabular}{c c} \hline \hline
**Sample** & **Relative Standard Deviation (\%)** \\ \hline BlendingCB & 5.7 \\ ColombiaCB & 7.6 \\ KenyaCB & 11.4 \\ FolgersCB & 14.0 \\ BlendingCM & 4.6 \\ ColombiaCM & 9.1 \\ KenyaCM & 8.2 \\ FolgersCM & 7.1 \\ BaristaRTD & 14.3 \\ BabinskiRTD & 7.5 \\ FrenchCafeRTD & 9.6 \\ StarbucksCS & 6.1 \\ TwosomeplaceCS & 10.3 \\ \hline \hline \end{tabular}
\end{table}
Table 5: The relative standard deviation as a percent for the IS (1,3-Dichlorobenzene) peak abundance (average of three repetitions) for each coffee sample.  
bitterness intensity, and coffeeID intensity). FolgersCB was higher than FolgersCM in overall liking. Coffee variety (brand) significantly affected coffeeID intensity more than the brewing method.