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Abstract This paper is a concise review of the research on coffee flavour to serve as a rapid reference on the subject. It covers the process of roasting coffee beans, the volatile and non‐volatile components generated by the process and the chemical reactions responsible for their formation. Volatile compounds significant on the determination of coffee aroma are given according to the most recent research. Finally, the paper discusses the chemical indexes used over the years to characterize coffee flavour deterioration and estimation of shelf‐life. Copyright © 2004 John Wiley & Sons, Ltd.
Buffo et al. (Wed,) studied this question.