## 3 Results and Discussion
### Coffee Beans Chemical Composition
acidicalical_ \\ \hline Organic acids (3) & & & & & \\ \hline Butanoic acid, 3-methyl & - & 7.77 \(\pm\) 1.05 \({}^{\circ}\) & 5.99 \(\pm\) 2.31 \({}^{\circ}\) & 8.56 \(\pm\) 1.57 \({}^{\circ}\)b & 5.15 \(\pm\) 0.98 \({}^{\circ}\)c \\ \hline Butanoic acid, 2-methyl & Fruity, acidic with a dairy buttery & 1.32 \(\pm\) 0.36 \({}^{\circ}\) & 1.24 \(\pm\) 0.86 \({}^{\circ}\) & 1.65 \(\pm\) 0.13 \({}^{\circ}\)b & 0.69 \(\pm\) 0.15 \({}^{\circ}\)c \\ \hline Hexanoic acid & Sour, fatty, sweat, cheesy & ND & 0.63 \(\pm\) 0.15 \({}^{\circ}\) & 0.50 \(\pm\) 0.11 \({}^{\circ}\) & ND \\ \hline Higher alcohols (4) & & & & & \\ \hline
1-Hexanol & Green, fruity, apple-skin and oily & 10.02 \(\pm\) 0.26 \({}^{\circ}\) & 10.57 \(\pm\) 1.33 \({}^{\circ}\) & 9.14 \(\pm\) 1.51 \({}^{\circ}\) & 9.85 \(\pm\) 1.17 \({}^{\circ}\)a \\ \hline
2-Hexanol & - & 0.36 \(\pm\) 0.05 \({}^{\circ}\) & 0.75 \(\pm\) 0.01 \({}^{\circ}\) & ND & 0.45 \(\pm\) 0.10 \({}^{\circ}\)a \\ \hline Benzylakool & Sweet, frailty with balsamic names & 0.54 \(\pm\) 0.15 \({}^{\circ}\) & 0.62 \(\pm\) 0.08 \({}^{\circ}\) & 0.51 \(\pm\) 0.20 \({}^{\circ}\)a & 0.61 \(\pm\) 0.04 \({}^{\circ}\)a \\ \hline Phenylethyl alcohol & Floral, sweet and bready & 2.54 \(\pm\) 0.38 \({}^{\circ}\) & 2.78 \(\pm\) 0.17 \({}^{\circ}\)b & 2.24 \(\pm\) 0.12 \({}^{\circ}\)a & 2.20 \(\pm\) 0.18 \({}^{\circ}\)a \\ \hline _Aldehydes_ (3) & & & & & \\ \hline Nonanal & Citrus, with a fresh green lemon peel-like & & 0.30 \(\pm\) 0.08 \({}^{\circ}\) & 0.74 \(\pm\) 0.04 \({}^{\circ}\)b & 0.46 \(\pm\) 0.07 \({}^{\circ}\)d & 0.48 \(\pm\) 0.05 \({}^{\circ}\)d \\ \hline Benzeneacetaldehyde & Almond, frailty, powdery, nutty & 0.21 \(\pm\) 0.00 \({}^{\circ}\) & 0.28 \(\pm\) 0.01 \({}^{\circ}\) & 0.27 \(\pm\) 0.13 \({}^{\circ}\)a \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**Aroma Perception**} & \multicolumn{4}{c}{**Femmented Immutance Coffee Beans**} \\ \cline{2-6}  & & **Spontaneous** & _P.femostans_ & _P.acidallactic_ & _P.femostans_ + _P.acidallactic_ \\ \hline _Furans (2)_ & & & & & \\ \hline Furan-2-pernil & Wavy, cooked caramelic nuances & 0.57 \(\pm\) 0.17 \({}^{\text{a}}\) & 0.74 \(\pm\) 0.12 \({}^{\text{a}}\) & 0.58 \(\pm\) 0.15 \({}^{\text{a}}\) & 0.69 \(\pm\) 0.13 \({}^{\text{a}}\) \\ \hline
2(3)-Furanone,dihydro-5-methyl & Creamy, wavy with a citrus fruity nuance & 0.55 \(\pm\) 0.14 \({}^{\text{a}}\) & 0.38 \(\pm\) 0.16 \({}^{\text{a}}\) & ND & 0.45 \(\pm\) 0.15 \({}^{\text{a}}\) \\ \hline _Hydrocarbons (2)_ & & & & & \\ \hline Headacacacac & - & ND & 0.55 \(\pm\) 0.01 & ND & ND \\ \hline Tetradecane & Wavy & 0.62 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.24 \(\pm\) 0.07 \({}^{\text{b}}\) & 0.30 \(\pm\) 0.06 \({}^{\text{c}}\) & 0.75 \(\pm\) 0.10 \({}^{\text{a}}\) \\ \hline _Pyrazine (1)_ & & & & & \\ \hline Pyrazine, 2-methoxy-3-2-methylpropyl() & Roasted almond hazelnut peanut & 0.78 \(\pm\) 0.07 \({}^{\text{a}}\) & 0.80 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.85 \(\pm\) 0.12 \({}^{\text{a}}\) & 0.92 \(\pm\) 0.08 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 2: _Cont._In order to explain the chemical characteristics and grouping of the samples, the parameters in Tables 1 and 2 were analyzed by a PCA (Figure 3). The first and second principal components explained, together, 73.66% of the total variability within the data. The samples were categorized into two clusters, _viz._, ripe and immature coffee beans. This distinction was mainly related to the richer constitution of volatiles of ripe coffee beans relative to immature treatments. In addition, the presence of specific compounds (benzyl alcohol, phenylethyl alcohol, benzeneacetaldehyde, decanal, and D-limonene in ripe coffee beans, andfuran-2-pentyl, 2-methyl-butanoic acid, and pyrazine, 2-methoxy-3-(2-methylpropyl) in immature coffee beans) also contributed to the separation of ripe and immature coffee beans in the PCA analysis. Interestingly, only the treatment with _P.