In the latest publication from the AG Schmitt-Kopplin/Foodomics working group, Pieczonka et al. set out in search of molecular authenticity profiles of coffee. Using Fourier transform ion cyclotron resonance mass spectrometer (FT-ICR-MS) analysis, unique chemical formulas for 11500 mass signals were annotated. Hundreds of signals related to the roasting process were analyzed by Orthogonal Partial Least Squares (OPLS) analysis and visualized in van Krevelen diagrams and Kendrick Mass Defect analyses. Arabica and Robusta coffee varieties could be authenticated by universal molecular profiles and their specificities could be elucidated more precisely by compositional data. A network of water-soluble tryptophan conjugates of hydroxycinnamic acids was found as an authenticity marker for Robusta. All details can be found here.