Wenny B. Sunarharum, David J. Williams, Heather E. Smyth
For the consumer, flavor is arguably the most important aspect of a good coffee. Coffee flavor is extremely complex and arises from numerous chemical, biological and physical influences of cultivar, coffee cherry maturity, geographical growing location, production, processing, roasting and cup preparation. Not surprisingly there is a large volume of research published detailing the volatile and non-volatile compounds in coffee and that are likely to be playing a role in coffee flavor. Further, there is much published on the sensory properties of coffee. Nevertheless, the link between flavor components and the sensory properties expressed in the complex matrix of coffee is yet to be fully understood. This paper provides an overview of the chemical components that are thought to be involved in the flavor and sensory quality of Arabica coffee. © 2014 Elsevier Ltd.
Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Archerfield BC, QLD 4108, PO Box 156, Australia; Department of Food Science and Technology, Faculty of Agricultural Technology, University of Brawijaya, JL. Veteran Malang 65145, Indonesia; Agri-Science Queensland, Department of Agriculture, Fisheries and Forestry (DAFF), Archerfield BC, QLD 4108, PO Box 156, Australia
