Table 2. The ordor intensity of volatile compounds in dicaffeinated roasted coffee beans using electronic nose

Column	RT¹⁾	Volatile compounds	Sensory description	Odor intensity (×10⁵)²⁾
Column	RT¹⁾	Volatile compounds	Sensory description	RC	SWDC	SCDC
MXT-5	20.52	Propan-2-one	Fruity, glue	4.27±0.11^3)c4)	4.97±0.28^b	6.64±0.10^a
	47.21	Propanoic acid	Acidic, rancid, soy	0.21±0.01^a	0.12±0.01^b	0.13±0.01^b
	48.27	3-Methy-1-butanol	Alcoholic, balsamic, bitter, burnt, cheese, fermented	1.55±0.03^a	0.63±0.03^b	0.65±0.01^b
	49.65	Pyridine	Cold meat fat, fishy, rancid	0.22±0.00^a	0.13±0.01^b	0.11±0.00^c
	55.28	Hexan-2-one	Cinnamon, etheral, fruity	0.07±0.01^a	0.00±0.00^b	0.00±0.00^b
	56.45	Hexanal	Acorn, fatty, fishy, grassy	0.22±0.00^c	0.28±0.01^b	0.34±0.01^a
	61.17	Ethyl-trans-2-butenoate	Chemical	1.12±0.02^a	0.79±0.02^c	0.97±0.02^b
	66.42	3-Methylbutanoic acid	Acidic, cheese, rancid	1.67±0.04^a	1.20±0.02^b	1.18±0.01^b
	67.96	2-Methylbutanoic acid	Casheu, cheese, overripe fruit, sweet	0.43±0.01^a	0.30±0.01^b	0.31±0.01^b
	78.40	4-Methylhexan-1-ol	Grassy, sweaty	1.22±0.02^a	0.84±0.02^c	0.96±0.03^b
MXT-1701	18.70	Methyl formate	-	0.29±0.02^c	1.16±0.06^b	2.22±0.05^a
	55.78	Pyridine	Cold meat fat, fishy, rancid	0.19±0.01^a	0.11±0.01^b	0.12±0.00^b
	57.04	(E)-2-pentenal	Fruity, green, oily	1.67±0.03^a	0.68±0.02^b	0.72±0.01^b
	69.50	Ethyl-trans-2-butenoate	Chemical	1.19±0.02^a	0.85±0.02^c	1.05±0.02^b
	79.94	1-Hexanethiol	Burnt, sulfurous	0.66±0.01^b	0.80±0.01^a	0.81±0.01^a
	83.77	2,3-Butanediol	Fruity, onion	0.81±0.01^a	0.58±0.01^c	0.73±0.01^b
	88.53	1-Methyl-4-isopropenyl-1-cyclohexene	Citrus, fruity, green, licorice	2.34±0.06^a	1.74±0.01^b	1.78±0.02^b
	96.43	2-Octanol	Fatty, mushroom oily	0.99±0.02^a	0.78±0.01^c	0.86±0.02^b

RT is retention time (s).
The value is measured odor intensity using electronic nose. RC, regular coffee; SWDC, Swiss water process decaffeinated coffee; SCDC, supercritical CO₂ decaffeinated coffee.
Values are mean±SD (n=5).
Different small letters (^a-c) in the same row indicate a significant difference according to Tukey test (p<0.05).