Fig. 5.

Underdevelopment roast defect compared with standard roast: a) bean temperature during roasting for standard roast (grey line with cross markers) and underdevelopment roast defect (black line with square markers); b) aroma profile between standard roast (smooth circle at 100%) and underdevelopment roast defect (average value showed in black solid with square markers, with +/− standard errors showed in grey dotted lines). Compounds with ∗ indicated a significant difference between scorched roast and standard roast (p < 0.05). Marker compound was underlined.