EXPLORING COFFEE AROMA: VOLATILE COMPOUND ANALYSIS

Coffee is a globally consumed beverage, valued not only for its stimulating effects but also for its rich and complex aroma. The volatile compounds responsible for coffee’s aroma are formed from precursors present in green coffee beans, including lipids, phenolic compounds, proteins, alkaloids, and carbohydrates. This review employed an integrated research approach to provide a comprehensive understanding of the factors influencing coffee aroma variation and the key compounds that distinguish different coffee profiles. By synthesizing both qualitative and quantitative studies, the review aims to serve as a foundation for future research and practical applications in the beverage industry, particularly in Vietnam. The insights offered herein contribute to optimizing coffee quality, guiding aroma profiling, and informing product development strategies that enhance consumer experience.