Sensory and Physicochemical Characteristics of Two Common Roast Defects in Robusta Coffee

Roasting is an important coffee processing step to generate aroma and flavor. Because roasting time-temperature dependent, the variation of time temperature applied may influence structural properties, visual appearance, chemistry coffee. Improper creates roast defects that reduce quality acceptance. Despite this importance, studies on defects, particularly in Robusta limited. This study aims characterize two common i.e., underdeveloped overdeveloped, compared with medium Sensory evaluation by trained panelists physicochemical reveal defect can be distinguished clearly through differences sensory (aroma defect) characteristics as well properties. The overdeveloped produced darker highest pH total dissolve solids (TDS), characterized pyridine, furan, phenol pyrrole derivatives. carbony ashy notes were potentially contributed polyphenol In contrast coffee, markedly higher concentration aliphatic acids pyrazines contributes raw nut-like notes. combination during influences breakdown chemical compounds complex mechanisms involving proteins, carbohydrates polyphenols degradation. Thus, process variations determine cup turn drive consumer acceptance should controlled.