Review on factors affecting Coffee Volatiles: From Seed to Cup.

The objective of this review is to evaluate the influence of six factors on coffee volatiles. At present, the poor aroma from robusta or low-quality arabica coffee can be significantly improved by advanced technology, and this subject will continue to be further studied. On the other hand, inoculating various starter cultures in green coffee beans has become a popular research direction that promoting coffee aroma and flavor. Several surveys indicated shade and altitudes can affect the contents of coffee aroma precursors and volatile organic compounds (VOCs), which remain to be fully elucidated. The emergence of the new roasting process has greatly enriched the aroma composition of coffee. Cold brew coffee is one of the most popular trends of coffee extraction currently, and its influence on the coffee aroma is worthy of in-depth and detailed study. Omics technology will be one of the most important means to analyze coffee aroma components and their quality formation mechanism. Better understanding the effect of each parameter on VOCs would assist coffee researchers and producers in the optimal selection of post-harvest parameters that favor the continuous production of flavorful and top-class coffee beans and beverages. This article is protected by copyright. All rights reserved.