Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee.

ABSTRACT: Coffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated. Nevertheless, only a limited number of these compounds are responsible for the aroma, referred to as key aroma-active compounds. This study aimed to assess the impact of roasting levels on the formation of these compounds. Coffee was roasted at four different levels: very light (RL85), light (RL75), medium (RL55), and extremely dark (RL25), according to the Specialty Coffee Association (SCA) guidelines. The extraction, olfactory evaluation, and identification of compounds were performed using solid-phase microextraction (SPME), gas chromatography-olfactometry (GC-O), and gas chromatography-mass spectrometry (GC-MS), respe

SUBMITTER: Obando AM 

PROVIDER: S-EPMC11477549 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature