El objetivo de este estudio fue evaluar el contenido de componentes bioactivos, actividad antioxidante y relación ácidos clorogénicos/cafeína de 34 cafés comerciales de Panamá. Se identificaron y cuantificaron diez compuestos bioactivos del extracto acuoso de café por cromatografía líquida de alta resolución y se determinó la actividad antioxidante por el método del radical 2,2´-azino-bis-(3-etilbenzotiazolina-6-sulfónico). Los componentes bioactivos determinados fueron: los ácidos 3-cafeoilquínico, 4-cafeoilquínico y el 5-cafeoilquínico; los isómeros ácidos 4,5-dicafeoilquínico, 3,4-dicafeoilquínico, 3,5-dicafeoilquínico; cafeína, los ácidos p-cumárico, gálico y cafeico. Los ácidos clorogénicos y la cafeína fueron los componentes bioactivos del café presentes en mayor proporción. La correlación entre ácidos clorogénicos y la actividad antioxidante fue de R²=0.69, mientras que, para el contenido de cafeína y la actividad antioxidante fue de R²=0.16. Una taza de café de 100 mL con 10 g de café de la variedad geisha aporta 92.8 mg de cafeína y 394.2 mg de ácidos clorogénicos.

Panamanian Geisha coffee is globally renowned for its exceptional quality and distinctive sensory profile. To identify the volatile organic compounds (VOCs) responsible for its quality and analyze their correlation with sensory attributes, samples were subjected to rigorous sensory evaluation by a panel of Q-Graders, adhering to Specialty Coffee Association (SCA) protocols. Using HS-SPME-GC-MS methodology, 172 VOCs were identified in 16 roasted samples. Eleven VOCs were identified as significantly impacting the final product quality. Cis-ocimene, acetol, and 2,5-dimethyl-3(2H)-furanone exhibited substantial positive correlations with aroma, acidity, and balance. Cis-ocimene, a monoterpene, contributes floral and herbal notes, while furans, such as 2,5-dimethyl-3(2H)-furanone, provide sweet and caramelized characteristics. Additionally, acetol influences the perception of malty and sweet notes, reflecting the development of the roasting process. Results confirm that chemical-sensory relationships are multidimensional and depend on complex interactions among chemical compounds generated during the roasting process. Furthermore, the use of dual chromatographic columns with different polarities (Supelcowax 10 and SH Rxi-5HT) enhanced the identification and quantification of key VOCs. Canonical correlation analysis proved invaluable for interpreting complex chemical-sensory data, offering advantages over traditional multivariate methodologies. The robust scientific framework established for understanding and enhancing specialty coffee quality yielded practical implications for producers and roasters.