Sensomic profiling of coffee leaf infusions: chemical–sensory markers for quality assessment

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Abstract
Coffee leaves have long been used to prepare tea-like beverages, yet the chemical–sensory characterization of coffee leaf infusions remains limited compared with the extensive literature on coffee beverages. Here, we applied a sensomic framework to profile volatile composition and sensory attributes of Coffea leaf infusions prepared under hot- and cold-brewing conditions. Using HS-SPME–GC–MS, 85 volatile compounds were annotated and associated with odor descriptors. These data were integrated with descriptive sensory profiling from a trained panel, enabling the identification of patterns linking volatile fingerprints to both desirable attributes and sensory defects across brewing modalities. Overall, the study proposes candidate quality markers and provides an evidence base to support process and preparation optimization as coffee leaf infusions approach broader commercialization in the European market, contributing to the valorization of coffee by-products.

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