The aroma of coffee is the main quality factor. Compounds with floral, fruity, citrus and sometimes fermented aroma notes are defined as high quality characteristics for the specialty coffee brew. Commercial coffees mostly are at medium roast and the aroma profile is focused on balanced chocolate, caramel, toasted bread and almond bitterness aroma notes. These sensory characteristics set the focus for volatile compound profile analysis by Headspace solidphase microextraction (HS-SPME). The most popular fibres for commercial coffee aroma profile analysis are DVB/ CAR/PDMS, CAR/PDMS, PDMS/DVB and PA. There is limited research done about specialty coffee aroma profile and evaluation of more suitable fibres for solid-phase microextraction. The aim of the research is to evaluate the aroma composition of specialty coffee brews using different SPME fibres. Results demonstrated that CAR/PDMS fibre, compared to other fibres, can extract significantly more volatile compounds with higher peak areas in all chemical compound groups, except phenols. The CAR/PDMS was the only fibre which could detect all 17 important volatile compounds for specialty coffee. In conclusion, from the given research evidence, CAR/PDMS fibre is suggested as the most suitable SPME fibre coating for volatile compound extraction for specialty coffee brew import. The result provides evidence for improved specialty coffee aroma profile analysis by SPME.

Specialty coffee, according to Specialty Coffee Association of America (SCAA) standards, is coffee which has been standardized from the coffee plantation process until its delivery to the consumer, in compliance with all quality standards, to highlight the characteristics of the beverage. With increasing coffee consumption, more attention is focused not only on the flavour and texture of the drink, but also on the impact of coffee on health. The beneficial effects of coffee on human health are mainly based on a wide range of biologically active components. The coffee composition of the biologically active compounds and flavour compounds are influenced differently by almost all technological processes. The aim of this review was to summarize recent scientific developments about composition of aroma, flavour and biologically active compounds in specialty coffee and evaluate the best possibilities to balance health promoting and flavour attributes. Specialty coffee mainly focuses on fruity, floral, sweet and acidic notes in coffee, which are opposite to phenolic compound aroma characteristics during roasting process. In conclusion, roasting temperature significantly influences all biologically active compounds and important aroma, flavour volatiles in coffee. All compound concentration, except coffee melanoidins, decreases during roasting process. Light-medium roast level could provide stability among floral, fruity aroma, flavour notes and biologically active compounds (phenolic compounds and coffee melanoidins) in coffee.