Revealing the characteristic aroma compounds and metabolites basis of Yunnan coffee using a combined sensomics and metabolomics strategy.

Yunnan Arabica coffee is renowned for its distinctive sweet caramel aroma and balanced flavor, yet the key aroma compounds and their metabolic basis remain unclear. This study combined sensomics and metabolomics to compare three Yunnan Arabica varieties (Catimor, Typica and Bourbon) with Robusta (RT). Arabica samples exhibited enhanced sweetness and more prominent floral and fruity notes. A total of 102 volatiles were identified via HS-SPME/GC-MS, with furans and pyrazines being dominant. Eight key volatile metabolites (VMs) were selected based on odor activity value (OAV) and variable importance in projection (VIP). Molecular docking demonstrated their binding to olfactory receptors OR1A1/OR1A2 through hydrogen-bonds and hydrophobic interactions (-7.14 to -4.17 kcal/mol). Integrated pathway enrichment and correlation analyses revealed L-phenylalanine as a potential precursor of 2-phenylethanol, and ferulic acid as a potential precursor of 2-methoxy-4-vinylphenol and 2-methoxyphenol. These findings reveal the metabolic and molecular foundation of Yunnan Arabica coffee's distinctive aroma profile.