Ayseli, Mehmet TuranCoskun, Ismail2025-01-062025-01-0620240026-265X1095-914910.1016/j.microc.2024.1112262-s2.0-85199142993https://doi.org/10.1016/j.microc.2024.111226https://hdl.handle.net/20.500.14669/2555M & imath;rra is a widely consumed herbal coffee brew (HCB) in T & uuml;rkiye and Arabic countries due to its bitter taste and health benefits. In this study, headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry/olfactometry (GC-MS/O) used to analyze the aroma-active compounds of m & imath;rra coffee brew. A total of fourteen aroma-active compounds were identified. Among them, alpha-Terpinyl acetate (TA)(Pleasant), alpha-Terpinyl formate (Mildly herbaceous, spicy), furfuryl alcohol (Caramellic, smoky, and burned sugar), and 1,8-cineole (Minty) were the key aroma-active compounds. Furthermore, chlorogenic acids (CGA), phloridzin dihydrate, catechin hydrate, gallic acid, rutin, and naringenin are the most abundant polyphenols in m & imath;rra. Citric, malic, acidic, and succinic acid were determined to be important organic acids in m & imath;rra. The limit of detection (LOD) and limit of quantification (LOQ) of organic acids were in the range of 0.03 to 0.63 and 0.09-1.90 mu g/mL, respectively. Recovery of the applied method was found between 83.51% and 102.53%.eninfo:eu-repo/semantics/closedAccessHerbal coffeeCardamomM & imath;rraVolatile compoundHS-SPMEDiabetesArticleQ1205WOS:001278879800001N/A