The concept of flavour analysis developed in our laboratory during the last
decade to evaluate the key odorants of foods and beverages, is demonstrate
d in a review on coffee flavour. The results obtained by aroma extract dilu
tion analysis (AEDA), gas chromatography/olfactometry of headspace samples
and quantitation of potent odorants using corresponding stable isotopmers a
s internal standards are discussed. Finally, some sensory experiments perfo
rmed on the basis of data assessed by instrumental analyses of roasted coff
ee samples are reported.