## 3 Results and Discussion
### Principal Component Analysis  
Figure 2a presents the projection of the variables on planes PC1 (32.69%) and PC2 (26.48%), which describe 59.17% of the relationships. A positive correlation was found between pyridine and 2-oxopropanal. There was also a strong negative correlation of these compounds with 4.6-dimethylpyrimidine and 2-methylpyrimidine. In turn, 2.5-dimethyl-3-ethylprazine, butan-2-one, and methyl-D3 1-diderterio-2-propenyl ether exhibited a strong positive correlation. However, these compounds were strongly negatively correlated with another group of positively correlated compounds, i.e., 2-furylmethyl acetate and acetic acid ethenyl ester (Figure 2a). Chemical compounds located in the area delimited by the two circles strongly influence the possibility of determination of the country of origin of the coffee beans together with the roasting process [21; 23]. Butan-2-one, 2.5-dimethyl-3-ethylpirazine, methyl-D3 1-diderterio-2-propenyl ether, and methyl-D3 1-diderterio-2-propenyl ether characterized CCR Brazil, CCR Ethiopia, and CCR Costa Rica. 4.6-dimethylpyrimidine, 2-pethylprazine, 1-methyl-2-cyano-2-piperidine, 2-Buten-1-ol, and 2-methylpyrimidine characterized CCR Peru and CCR Guatem. 5-methylfuran-2-carbaldehyde, 2-furylmethyl acetate, and acetic acid ethenyl ester characterized CC Guatem and CC Costa Rica, and 2-oxopropanal and pyridine characterized CC Ethiopia, CC Peru, and CC Brazil. Acetalaldehyde, cis-ocimene, \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline  & & & & & & \multicolumn{3}{c}{\(\Delta\)**R/Rmax**} & & \\ \cline{3-10}  & & **AS-MLV-P2** & **TGS2600** & **TGS2602** & **TGS2610** & **TGS2612** & **TGS2611** & **TGS2620** & **TGS2603** \\ \hline \multirow{5}{*}{Conders} & Brazil & 1.97 \(\pm\) 0.07 & 1.37 \(\pm\) 0.04 & 2.92 \(\pm\) 0.05 & 0.07 \(\pm\) 0.01 & 0.22 \(\pm\) 0.02 & 0.19 \(\pm\) 0.02 & 0.44 \(\pm\) 0.03 & 0.41 \(\pm\) 0.02 \\  & Peru & 1.85 \(\pm\) 0.06 & 0.85 \(\pm\) 0.05 & 2.80 \(\pm\) 0.02 & 0.06 \(\pm\) 0.01 & 0.22 \(\pm\) 0.02 & 0.22 \(\pm\) 0.02 & 0.47 \(\pm\) 0.03 & 0.47 \(\pm\) 0.02 \\  & Guatem & 1.17 \(\pm\) 0.03 & 0.57 \(\pm\) 0.03 & 2.17 \(\pm\) 0.03 & 0.05 \(\pm\) 0.02 & 0.14 \(\pm\) 0.01 & 0.15 \(\pm\) 0.01 & 0.26 \(\pm\) 0.02 & 0.26 \(\pm\) 0.01 \\  & Ethiopia & 1.75 \(\pm\) 0.03 & 0.90 \(\pm\) 0.03 & 2.68 \(\pm\) 0.03 & 0.07 \(\pm\) 0.01 & 0.20 \(\pm\) 0.02 & 0.19 \(\pm\) 0.01 & 0.43 \(\pm\) 0.02 & 0.42 \(\pm\) 0.02 \\  & Costa & 1.57 \(\pm\) 0.04 & 1.00 \(\pm\) 0.03 & 2.44 \(\pm\) 0.04 & 0.13 \(\pm\) 0.02 & 0.29 \(\pm\) 0.02 & 0.24 \(\pm\) 0.02 & 0.55 \(\pm\) 0.02 & 0.53 \(\pm\) 0.03 \\  & Rica & 1.57 \(\pm\) 0.04 & 1.00 \(\pm\) 0.03 & 2.44 \(\pm\) 0.04 & 0.13 \(\pm\) 0.02 & 0.29 \(\pm\) 0.02 & 0.24 \(\pm\) 0.02 & 0.55 \(\pm\) 0.02 & 0.53 \(\pm\) 0.03 \\ \hline \multirow{5}{*}{Conders} & Brazil & 3.08 \(\pm\) 0.03 & 2.11 \(\pm\) 0.03 & 3.54 \(\pm\) 0.04 & 0.15 \(\pm\) 0.02 & 0.44 \(\pm\) 0.02 & 0.41 \(\pm\) 0.02 & 0.40 \(\pm\) 0.01 & 0.38 \(\pm\) 0.02 \\  & Peru & 2.38 \(\pm\) 0.03 & 1.35 \(\pm\) 0.02 & 3.21 \(\pm\) 0.02 & 0.06 \(\pm\) 0.01 & 0.25 \(\pm\) 0.01 & 0.25 \(\pm\) 0.01 & 0.48 \(\pm\) 0.02 & 0.43 \(\pm\) 0.03 \\ \cline{1-1}  & Guatem & 2.10 \(\pm\) 0.01 & 1.56 \(\pm\) 0.03 & 2.99 \(\pm\) 0.03 & 0.10 \(\pm\) 0.01 & 0.25 \(\pm\) 0.01 & 0.24 \(\pm\) 0.01 & 0.46 \(\pm\) 0.01 & 0.42 \(\pm\) 0.01 \\ \cline{1-1}  & Ethiopia & 3.01 \(\pm\) 0.02 & 2.08 \(\pm\) 0.02 & 3.51 \(\pm\) 0.01 & 0.12 \(\pm\) 0.01 & 0.41 \(\pm\) 0.01 & 0.37 \(\pm\) 0.02 & 0.37 \(\pm\) 0.02 & 0.37 \(\pm\) 0.02 \\ \cline{1-1}  & Costa & 3.22 \(\pm\) 0.02 & 2.59 \(\pm\) 0.02 & 3.81 \(\pm\) 0.02 & 0.31 \(\pm\) 0.01 & 0.59 \(\pm\) 0.02 & 0.50 \(\pm\) 0.02 & 0.44 \(\pm\) 0.02 & 0.43 \(\pm\) 0.02 \\ \cline{1-1}  & Rica & & & & & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Values of the maximum responses of chemically sensitive sensors to the intensity of aromas of Brazil Santos, GuatemA Comal, Costa Rica La Pastora, Ethiopia Sidamo, and Peru El Palto Organic coffee beans roasted in the CCR and CC roasters.