Abstract 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 single origin Arabica bean were developed: one ‘normal’, representing a reference coffee free of defects, and five common roast defects (‘dark’, ‘light’, ‘scorched’, ‘baked’ and ‘underdeveloped’. The coffee samples obtained from these beans were evaluated by means of (1) aroma analysis by Gas Chromatography-Mass Spectrometry (GC–MS), (2) sensory descriptive analysis (DA) by trained assessors, and (3) hedonic and sensory evaluation by consumers using a Check-All-That-Apply (CATA) questionnaire. Multivariate analyses of aroma, DA, and CATA data produced similar sample spaces, showing a clear opposition of the light roast to the dark and scorched roasts), with the normal roast having average values of key aroma compounds. The DA data confirmed this indications and showed the normal roast to have a balanced sensory profile compared to the other defects. Importantly, the normal roast was also significantly preferred in the consumer test ( N = 83 ), and significantly associated to positive CATA attributes ‘Harmonic’, ‘Pleasant’, and ‘Balanced’. Taken overall, the results provide a solid basis for understanding chemical and sensory markers associated with common roasting defects, which coffee professionals may use internally in both quality control and product development applications.

中文翻译：

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咖啡中常见的烘焙缺陷：香气成分、感官特征和消费者感知

摘要 全球对优质精品咖啡的需求正在增加。为了满足这些需求，对咖啡进行更统一和标准化的质量评估是必不可少的。本研究的目的是对咖啡中常见的烘焙缺陷进行感官科学和化学表征，并调查它们与消费者接受咖啡的潜在相关性。为此，开发了基于单一来源阿拉比卡咖啡豆的六种时间-温度烘焙曲线：一种“正常”，代表无缺陷的参考咖啡，以及五种常见的烘焙缺陷（“深色”、“浅色”、“烧焦”） 、“烘焙”和“欠发达”。从这些咖啡豆中获得的咖啡样品通过 (1) 气相色谱-质谱 (GC-MS) 的香气分析，(2) 由受过训练的评估员进行的感官描述分析 (DA) 进行评估, (3) 消费者使用 Check-All-That-Apply (CATA) 问卷进行的享乐和感官评价。香气、DA 和 CATA 数据的多变量分析产生了相似的样本空间，显示出浅度烘焙与深色和焦化烘焙明显相反），正常烘焙具有关键香气化合物的平均值。DA 数据证实了这一迹象，并显示正常烘焙与其他缺陷相比具有平衡的感官特征。重要的是，普通烘焙在消费者测试中也显着偏爱（N = 83），并且与积极的 CATA 属性“和谐”、“宜人”和“平衡”显着相关。总的来说，结果为理解与常见烘焙缺陷相关的化学和感官标记提供了坚实的基础，