**2. Material and methods**

Coffee samples used in the test were Arabica coffee from Indonesia, from two different growing areas in the province of South Sulawesi, namely Enrekang and

*Aroma Profile of Arabica Coffee Based on Ohmic Fermentation DOI: http://dx.doi.org/10.5772/intechopen.98638*

Gowa. The samples tested were fermented at different conditions, namely fermentation for 2, 6, and 18 h at temperatures of 30, 35, and 40°C. As comparison, we also can tests using commercial coffee samples from Japan.

Information to using symbol sample (E, M, J = Area sample, H (time fermentation), T (Temperature fermentation)) in QDA:

A = EH2T30 B = EH2T35 C = EH12T35 D = EH18T35 E = MH2T30 F = MH2T35 G = MH6T35 H = MH18Y40 I = JH0T0

Sensory testing was performed on the sample used in the study, with three replications for each sample, from a total sample of nine.
