From Chemical Transformations to Cup Quality: Integrated Insights into Key Non-Volatile Compounds, Aroma-Active Compounds and Sensory Evolution During Continuous Roasting Stages in Yunnan Arabica Coffee. (PubMed, Foods) - Oct 17, 2026 - "The results show that the total contents of soluble sugars and chlorogenic acids continuously decreased throughout the roasting process...The transition from S4 to S5 therefore represents a critical turning point in coffee aroma evolution during roasting. These findings provide a basis for optimizing roasting control and coffee aroma quality."
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Kexi Ma; LiYan Ma; Siqian Guo; Tao Tong; Wentao Gao; Xianwen Wang; Yilin Wang; Yizhi Chen
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