Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

The demand for high quality and specialty coffee is increasing worldwide. In order to meet these demands, a more uniform and standardized quality assessment of coffee is essential. The aim of this study was to make a sensory scientific and chemical characterization of common roasting defects in coffee, and to investigate their potential relevance for consumers’ acceptance of coffee. To this end, six time-temperature roasting profiles based on a...