The Chemistry of Roasting—Decoding Flavor Formation

Roasting of green coffee beans is a key step in the coffee value chain where important physical and chemical changes lead to the development of the characteristic roasted coffee flavor. The coffee's intrinsic quality is predetermined in the green bean by its precursor composition for the roaster to unlock the full potential by applying appropriate roasting conditions at temperatures above 200°C giving rise to the well-appreciated coffee aroma and taste. The knowledge of flavor precursors and the formation mechanism and kinetics of the key flavor compounds is essential for delivering a high quality cup of coffee with desirable sensory attributes through careful selection of the raw material and an improved molecular understanding of roasting technology. Coffee roasting chemistry is contributing to decoding flavor generation by describing changes in molecular composition and transformations.