Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Effect of roasting temperature and time on volatile compounds and sensory properties of coffee.

Document Type : Original Article

Authors
donya razi kazemi 1
sara jafarian 2
1 Master's degree student, Department of Food Science and Technology, Noor Branch, Islamic Azad University
2 faculty member of food science & technology department,noor branch,Islamic azad university,noor,Iran
10.48311/fsct.2026.84076.0
Abstract
Coffee is one of the most widely traded beverages worldwide, and the roasting process plays a crucial role in its final quality in terms of aroma, flavor, and consumer acceptance. This study aimed to evaluate the effects of roasting temperature and time on the aroma and flavor profile of coffee. Coffee beans were roasted at three temperature levels (220°C, 240°C, and 260°C) for 12, 14, and 17 minutes, respectively. Volatile compounds were identified and analyzed using SPME-GC-MS. A five-point hedonic sensory test was also conducted to evaluate sensory attributes. Results showed that increasing roasting temperature and time led to an increase in some compounds, such as 2,5-diethyl-3-methylpyrazine, and a decrease in desirable compounds such as linalool and β-damascenone. Sensory evaluation indicated that higher roasting temperatures increased sour aroma, bitterness, and burnt flavor, while overall consumer acceptance decreased. Therefore, selecting optimal roasting conditions is critical for producing high-quality coffee with favorable sensory properties.
Keywords
Roasting
GC-MS
Coffee
Roast
Subjects
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