Volatile Aromatic Compound

Volatile aromatic compounds are molecules that evaporate at room or brewing temperature and reach olfactory receptors via orthonasal (nose) or retronasal (mouth-to-nose) pathways. Coffee contains 800-1,000 identified volatile compounds - more than red wine. The most important flavor compounds include: 2-furfurylthiol (roasted coffee aroma), furaneol (caramel), pyrazines (earthy, roasted), linalool (floral). Roast level dramatically shifts volatile profiles: light roasts retain more fruit and floral volatiles; dark roasts develop more sulfur and pyrazine compounds.