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From ground-roasted coffee is produced a beverage with an aroma and taste that is quite appreciated to the point of being considered one of the most popular beverages in the world. The aroma of coffee is formed by an extremely complex mixture of numerous volatile compounds that exhibit qualities, intensity, and different concentrations. Due to the complexity of the coffee aroma, a variety of applications of the electronic nose were carried out in past years. In this chapter the major contributions of an electronic nose for coffee analysis was outlined. The future of the electronic nose seems promising because researchers throughout the world are increasing their attempts to develop innovative instrumental techniques and pattern recognition tools.