| Summary: | The quality of coffee is strongly affected by its aroma, so that instrument for aroma
testing is necessary especially for quality control. In this research, coffee aroma was
tested using electronic nose and then correlated to gas chromatography mass
spectrometry (GC-MS). The green beans of robusta coffee (coffea canephora
var.robusta) originated from Sumatra (processed with wet method) and Kulon Progo
(processed with dry method) were used as testing sample. The roasting temperature
was varied to be 180 °C, 195 °C, and 210 °C, while the roasting time was set to be
constant at 20 minutes. Each temperature variation resulted light, medium and dark
roasted coffee respectively. After the roasting process, the coffee beans were
grounded using coffee grinder. The response pattern of each gas sensors of the
electronic nose to ground coffee aroma was extracted using two methods
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