Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators.

Highlights: [•] For the first time volatile compounds are quantified in defective Brazilian seeds. [•] One hundred and fifty-nine volatile compounds were identified in raw and roasted defective seeds. [•] Defective seeds showed higher number and concentration of volatile compounds than control seeds. [•] Eight compounds were suggested as potential defective coffee seeds’ markers. [•] Sixteen volatile compounds were suggested as low coffee quality indicators. [ABSTRACT FROM AUTHOR]