Aroma in roasting

The coffee aromas unfold under the effect of heat. A complex phenomenon of mutations between proteins, acids and carbohydrates causes the emanation of many aromas (up to a thousand different aromatic compounds can be counted). These aromatic notes belong to families of very different aromas, such as empyreumatic, floral, woody, spicy, fruity, balsamic, etc. These notes are volatile and fragile. After roasting, coffee should be packed very quickly, preferably in metallic containers (a system that allows better preservation of aromas).