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This is a Quantitative Study study (also classified as: Experimental Study).

October 11, 2025

Exploring the phytochemical profile and sensory properties of green and roasted Coffea arabica L. beans from diverse geographic regions

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The study found a significant decrease in polyphenols and flavonoids during the roasting process.
Polyphenol content after roasting ranged from 26.58 to 34.36 mg GAE/g, indicating a reduction exceeding 25%.
Antioxidant activity remained largely unchanged due to new bioactive compounds formed during roasting.
Sensory evaluation revealed positive assessments of color, taste, and aroma across all coffee samples.

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Study evaluates phytochemical indicators and sensory characteristics of Coffea arabica, suggesting key changes due to roasting.

Ivanišová et al. (2025) studied this question.

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