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
Although understanding aroma evolution during roasting is essential for optimizing roasting control and coffee quality, most studies have focused on only a few discrete roasting levels. In this study, high-performance liquid chromatography (HPLC), headspace solid-phase microextraction and gas chromatography–mass spectr...