Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC-TOF/MS

► P. terebinthus could be rapidly analyzed using direct thermal desorption-GCxGC-TOF/MS. ► The samples were pan-roasted for 0-25 minutes at 200 °C. ► Pan-roasted P. terebinthus volatiles contained similar flavor compounds to coffee beans. ► P. terebinthus fruits could therefore be used in the coffee industry.