The seeds of Africa's majestic baobab are often discarded or poorly utilized. Few studies explored its potential as a coffee substitute, while the key volatile compounds are still unknown. These compounds were hypothesized to be responsible for baobab's sensory acceptance. In this study, the physicochemical, sensory, and key volatile composition of brews from coffee beans and baobab seeds subjected to different roasting conditions were reported. Roasting increases pH while reducing acidity, total soluble solids, lightness (L*), redness/greenness (a*), and yellowness/blueness (b*) in coffee and baobab brews. Phenolic contents increased significantly (p < 0.05) with increased roasting intensity in baobab while degrading in coffee. Significant variability of volatile composition existed among coffee and baobab matrices and the roasting conditions. Nevertheless, the presence of several key coffee odorants in baobab from pyrazines, phenols, and furans chemical families, owing to their odour active value ≥ 1, likely contributed to its sensory acceptance.

非洲雄伟的猴面包树的种子经常被丢弃或利用不当。很少有研究探讨其作为咖啡替代品的潜力，而关键的挥发性化合物仍然未知。假设这些化合物负责猴面包树的感官接受。在这项研究中，报告了经过不同烘焙条件的咖啡豆和猴面包树种子冲泡的物理化学、感官和关键挥发性成分。烘焙提高了 pH 值，同时降低了咖啡和猴面包树冲泡中的酸度、总可溶性固体、亮度 ( L *)、红色/绿色 ( a *) 和黄色/蓝色 ( b *)。酚类物质含量显着增加 ( p < 0.05) 在猴面包树中增加烘焙强度，而在咖啡中降解。咖啡和猴面包树基质和烘焙条件之间的挥发性成分存在显着差异。然而，由于它们的气味活性值 ≥ 1，猴面包树中的吡嗪、酚和呋喃化学家族中存在几种关键的咖啡气味剂，这可能有助于其感官接受。