Comprehensive evaluation of volatile compounds and sensory profiles of coffee throughout the roasting process

Roasting is a crucial process that induces chemical and sensory transformations in coffee beans. Although research indicates that roasting alters the volatile composition of coffee, most studies have collected samples at spaced intervals. Therefore, a continuous and comprehensive evaluation of the commercial roasting process is lacking. This study analyzed the development of volatile compounds in coffee during a roasting process, correlating the chemical results with the sensory characteristics perceived in the cup. Coffea arabica and Coffea canephora beans were roasted continuously. Samples were collected every minute for chemical and sensory analyses. Aldehydes, anhydrides, ketones, and furans were positively correlated with desirable sensory attributes, while alcohols and xanthines showed negative correlations. Aldehydes emerged as potential indicators of optimal roasting point. Thus, the dynamics of volatile compound formation throughout the roasting provided deeper insights into the volatile profiles of the roasted coffee beans and their influence on sensory quality.