de Toledo, Paulo R. A. B. [UNESP]de Melo, Marcelo M. R.Rodrigues, Vítor H.Pezza, Helena R. [UNESP]Rocha, Sílvia M.Toci, Aline T.Pezza, Leonardo [UNESP]Portugal, InêsSilva, Carlos M.2023-03-022023-03-022022-08-01International Journal of Food Science and Technology, v. 57, n. 8, p. 5479-5493, 2022.1365-26210950-5423http://hdl.handle.net/11449/241942This work addresses the potential of supercritical fluid extraction (SFE) to design volatile organic compounds (VOCs) profiles using roasted Coffea arabica. On the whole, 57 VOCs were identified by HS-SPME/GC–MS. A full factorial design was adopted to study the effect of pressure (180 and 300 bar), temperature (40 and 80 °C) and ethanol content (0 and 5 wt.%). The total extraction yield ranged from 1.4 wt.% to 9.8 wt.%. At 180 bar and 80 °C, two extracts exhibited VOCs amount up to 3.5 times higher than the dichloromethane extract. Temperature and pressure favoured VOCs amount and total yield in conflicting ways, and ethanol had a negligible effect on VOCs amount. At 180 bar and 80 °C, the VOCs profile revealed a reinforcement of pyrroles, phenols, cyclopentenes and pyrans, at the expense of pyridines, carboxylic acids and furans. Hence, this essay evidences the potential of SFE to engineer coffee VOCs profiles.5479-5493engDesign of experimentsHS-SPME/GC–MSroasted coffeesupercritical fluid extractionVOCs profileArtigo10.1111/ijfs.158822-s2.0-85132018158