Seyed Shahab Aldin Azad - Independent Researcher in the field of Coffee and Beverage, Mashhad, Iran
Iman Bagheri - Department of Biomedical Engineering, Imam Reza International University, Mashhad, Iran

In this research paper, there are six factors to be considered to review the solids and aromas ofcoffee volatiles particularly to augment the sniff of robusta or low-quality arabica coffee. It alsoincludes information on how the coffee culture uses green coffee beans, which it inoculated invarious cultures to produce better flavors and aromas. Other factors such as shade and altitude onVOPs and other profile compounds cannot be established but may be influenced by surveys. Anew roasting technique has enhanced the content of the compounds that provide the coffee withthe desired smell. To this end, the study also discusses the effects of cold-brew coffee extractionmethods on the next coffee scent. omics technology is one of the key techniques in theidentification of coffee aroma and mechanisms of quality production. It is possible that each postharvestparameter influences volatile organic compounds in a specific manner and this will assistin determining the ideal post-harvest parameters for producing great-tasting, premium coffee beansand drinks.

Coffee, Roasted Coffee, Robusta, Aroma Modification, Cold Brew, Fermentation