###### Abstract  
This paper describes the possibility of electronic nose-based detection and discrimination of volatile compound profiles of coffee from different countries roasted in a Gothot roaster under identical time and thermal regimes. The material used in the study was roasted _Arabica_ coffee beans from Brazil, Ethiopia, Guatemala, Costa Rica, and Peru. The analyses were carried out with the use of the Agrinose electronic nose designed and constructed at the Institute of Agrophysics of the Polish Academy of Sciences in Lublin. The results of the volatile compound profile analysis provided by the Agrinose device were verified with the GC-MS technique. Chemometric tests demonstrated a dominant role of alcohols, acids, aldehydes, azines, and hydrazides in the coffee volatile compound profile. The differences in their content had an impact on the odor profile of the coffees originating from the different countries. High content of pyridine from the group of azines was detected in the coffee from Peru and Brazil despite the same roasting conditions. The results of the Agrinose analysis of volatile substances were consistent and correlated with the GC-MS results. This suggests that the Agrinose is a promising tool for selection of coffees based on their volatile compound profile. volatile compound profiles; electronic nose; gas chromatography; roasted coffee beans; chemometrics 20202020022002  
coffee brewed from _Robusta_ beans is stronger and bitter and contains more caffeine [4]. _Arabica_ coffee is known for its mild and harmonious flavor, while the smell of _Robusta_ is defined as earthy and raw. The chemical composition of coffee beans depends on the species, variety, and fruit ripeness as well as the environment, bean harvesting methods, and storage conditions. Both species, i.e., _Arabica_ and _Robusta_, differ in the content of caffeine, trigoneline, lipids, chlorogenic acids, oligosaccharides, and _polysaccharides_. One of most important coffee attributes, i.e., the aroma, largely depends on the species, climatic and soil conditions, cultivation, and post-harvest storage. It evolves during roasting and depends on the conditions of this process [5]. Reactions of decomposition of non-volatile compounds contained in raw coffee, i.e., pyrolysis, caramelization, and Maillard reactions, yield the final aroma [6]. The volatile fraction in roasted coffee is a highly complex mixture of different classes of compounds with no typical coffee flavor. On the other hand, drinking coffee is associated with the caffeine sticking by man. Used in small amounts, caffeine raises the mood, as well as increases concentration. However, when the dose is increased, the effects do not become stronger and its effects change to the opposite. A person becomes irritable, anxious, and his mood changes to negative. The level of caffeine decreases as the degree of coffee roasting increases--lightly roasted coffee is the highest level of caffeine. The degree of coffee roasting is correlated with the amount of pyridines and pyrazines and with the type and origin of the coffee. The progress in chromatographic methods, in particular high-performance gas chromatography, and the use of mass spectrometers as detectors have contributed to identification of almost 850 chemical compounds from various groups, e.g.,: pyrazines, pyridines, pyrroles, carbonyl compounds, furans, phenols, oxazoles,iophenes and thiazoles, thiols and other sulfur compounds, and carboxylic acids, in roasted coffee [7]. Coffee drinkers are divided into those who drink the beverage without paying attention to the quality of the coffee beans and those who choose coffee drinks based on espresso supplemented with water, milk, frothed milk, chocolate, etc. The different methods for preparation of coffee drinks have their supporters. This is often associated with the coffee making tradition in a given country: Turkish coffee, French press, drip, espresso, Italian coffee, instant coffee, aeropress coffee makers, etc. are distinguished [8; 9].