Investigation of volatile compounds of Liberica coffee beans fermented at varying degrees of roasting

Liberica coffee (Coffea liberica Bull ex Hiern) has gained worldwide popularity, because it has a unique taste and aroma, and it is able to adapt to peatlands and is more tolerant of disease. Previous studies suggested that fermentation with hydrolytic bacteria could improve flavors, mostly determined by volatile compounds by the roasting process. However, studies about the volatile compounds and their roles in the taste and aroma of this coffee are still limited. This study aimed to...