## 3 Results and Discussion
### Electronic Nose Results  
Table 2 shows the averaged values (based on three repetitions) with standard deviations (\(\Delta\)R/Rmax) of the maximum responses of the chemically sensitive sensors to the aroma profile of the analyzed coffee beans roasted in the CC and CCR roasters. \begin{table}
\begin{tabular}{c c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**No.**} & \multirow{2}{*}{**Name**} & \multirow{2}{*}{
\begin{tabular}{c} **Chemical** \\ **Formula** \\ \end{tabular} } & \multirow{2}{*}{**Rt**} & \multicolumn{6}{c}{**(\%)**} \\ \cline{4-14}  & & & & **Brazil** & **Brazil** & **Ethiopia** & **Ethiopia** & **Guate-** & **Guate-** & **Guate-** & **Costa** & **Costa** & **Costa** & **Peru** & **Peru** \\  & & & **(CCR)** & **(CC)** & **(CCR)** & **(CC)** & **(CC)** & **(CC)** & **(CCR)** & **(CC)** & **(CCR)** & **(CC)** & **(CC)** \\ \hline
1 & 2-Buten-1-ol & C\({}_{4}\)H\({}_{5}\)O & 1.10 & 1.5 & 1.7 & 3.2 & 2.1 & 3.4 & 2.5 & 3.6 & 2.3 & 3.7 & 2.2 \\
2 & 2-oxopropanal & C\({}_{3}\)H\({}_{4}\)O\({}_{2}\) & 1.17 & 11.0 & 14.1 & 5.8 & 3.0 & 4.2 & 8.6 & 7.9 & 10.0 & 6.1 & 16.4 \\  & & Methyl-D\({}_{3}\) & & & & & & & & & & & & \\
3 & 1-idderierio-2- & & C\({}_{4}\)H\({}_{5}\)D\({}_{5}\)O & 1.35 & 10.9 & 6.3 & 13.9 & 11.4 & 7.4 & 8.3 & 11.3 & 7.7 & 4.2 & 6.1 \\  & & ether & & & & & & & & & & & & \\
4 & Acetalaldehyde & C\({}_{4}\)H\({}_{7}\)N\({}_{3}\) & 1.45 & 3.6 & 4.9 & 5.3 & 8.5 & 3.5 & 3.4 & 5.0 & 4.9 & 4.5 & 5.9 \\
5 & Pyridine & C\({}_{5}\)H\({}_{5}\)N\({}_{3}\) & 1.76 & 11.5 & 28.7 & 10.4 & 15.8 & 9.5 & 15.4 & 10.1 & 13.5 & 11.1 & 21.9 \\
6 & Buten-2-one & C\({}_{4}\)H\({}_{5}\)O & 2.31 & 11.0 & 6.6 & 11.7 & 10.3 & 7.9 & 8.3 & 9.2 & 9.9 & 5.6 & 7.0 \\
7 & 2-methylpyrimidine & C\({}_{5}\)H\({}_{6}\)N\({}_{2}\) & 2.54 & 13.7 & 2.9 & 7.9 & 9.3 & 10.1 & 10.8 & 8.4 & 10.5 & 8.9 & 7.7 \\
8 & 2- & & C\({}_{5}\)H\({}_{4}\)O\({}_{2}\) & 2.64 & 3.6 & 10.9 & 9.6 & 10.6 & 9.6 & 7.1 & 8.8 & 7.8 & 13.7 & 5.7 \\
9 & 2-furanmethanol & C\({}_{5}\)H\({}_{6}\)O\({}_{2}\) & 2.92 & 11.5 & 5.5 & 9.2 & 8.1 & 12.1 & 7.9 & 11.5 & 8.4 & 16.1 & 7.7 \\  & & Acetic acid ethenyl & C\({}_{4}\)H\({}_{6}\)O\({}_{2}\) & 3.16 & 2.5 & 3.2 & 3.2 & 3.5 & 4.0 & 3.9 & 3.9 & 3.8 & 4.7 & 4.2 \\
10 & ester & & C\({}_{6}\)H\({}_{8}\)N\({}_{2}\) & 4.25 & 8.9 & 5.5 & 6.4 & 6.2 & 8.8 & 7.6 & 6.1 & 6.9 & 6.3 & 4.4 \\
11 & 4.6- & & C\({}_{6}\)H\({}_{8}\)N\({}_{2}\) & 4.35 & 2.2 & 2.6 & 2.5 & 2.4 & 3.5 & 3.4 & 2.6 & 3.1 & 2.7 & 1.8 \\  & & dimethylpyrimidine & & & & & & & & & & & & \\
12 & 2-ethylpyrazine & C\({}_{6}\)H\({}_{8}\)N\({}_{2}\) & 4.35 & 2.2 & 2.6 & 2.5 & 2.4 & 3.5 & 3.4 & 2.6 & 3.1 & 2.7 & 1.8 \\
13 & Cis-cocimene & C\({}_{10}\)H\({}_{16}\) & 4.87 & 1.2 & 0.01 & 0.7 & 0.0 & 0.7 & 0.0 & 1.7 & 0.0 & 0.3 & 0.0 \\
14 & 5-methylfuran-2- & & C\({}_{6}\)H\({}_{6}\)O\({}_{2}\) & 5.78 & 1.6 & 1.7 & 3.3 & 3.2 & 4.7 & 3.7 & 3.6 & 3.8 & 4.8 & 2.6 \\  & & carbaldehyde & C\({}_{7}\)H\({}_{6}\)O\({}_{3}\) & 6.91 & 1.9 & 2.3 & 2.5 & 2.2 & 3.6 & 3.4 & 2.9 & 3.5 & 3.5 & 3.5 \\
15 & 2-furylmethyl acetal & C\({}_{7}\)H\({}_{6}\)O\({}_{3}\) & 6.91 & 1.9 & 2.3 & 2.5 & 2.2 & 3.6 & 3.4 & 2.9 & 3.5 & 3.5 & 3.5 \\  & & N-N & & & & & & & & & & & & \\
16 & dimethylpyridyn-4- & & C\({}_{7}\)H\({}_{10}\)N\({}_{2}\) & 7.06 & 1.4 & 1.4 & 1.4 & 1.6 & 2.5 & 2.8 & 1.2 & 2.0 & 1.8 & 1.5 \\  & & amine & & & & & & & & & & & & \\
17 & 1-methyl-2-cyano- & & C\({}_{7}\)H\({}_{10}\)N\({}_{2}\) & 7.23 & 1.2 & 0.9 & 1.4 & 1.4 & 2.4 & 2.5 & 1.0 & 1.8 & 1.6 & 1.3 \\  & piperidine & & & & & & & & & & & & & \\
18 & ethylpriazine & C\({}_{5}\)H\({}_{12}\)N\({}_{2}\) & 9.73 & 11.5 & 0.6 & 0.3 & 0.3 & 1.0 & 0.3 & 0.2 & 0.1 & 0.2 & 0.0 \\
19 & Heptasiloxan & C\({}_{4}\)H\({}_{4}\)O\({}_{5}\)Si? & 34.3 & 0.4 & 0.3 & 1.3 & 0.2 & 1.0 & 0.3 & 0.9 & 0.1 & 0.2 & 0.2 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Volatile compounds determined in the chromatographic analyses. %—percentage share of the compound in the tested sample immediately after CCR and CC roasting.