BACKGROUND: This study was carried out in order to investigate the role of post-harvest methods and roasting degree on the sensory profile of Turkish coffees and to compare the results between two sensory panels: Turkey and Brazil. Bourbon variety of Arabica coffee beans processed by three different post-harvest methods (natural, pulped natural and fully washed) and roasted at three different roasting degrees (light, medium and dark).RESULTS: Ground coffee in powder size was heated with cold water and prepared in a Turkish coffee machine. Twenty assessorsten Turkish and ten Brazilianwere selected and trained to assess 20 flavor attributes of nine Turkish coffee samples. Sensory evaluation results showed that the effects of roasting method on flavor development were perceived more dominantly than effects of post-harvest methods. For the first time, this study highlighted the sensory analysis of Turkish coffees assessed by Turkish and Brazilian assessors. CONCLUSION: Turkish coffee flavor profiles were significantly influenced by roasting method and no significant effects of postharvest method were observed. Sensorial properties of Turkish coffee were affected by several factors, such as geographical origin and techniques used for preparation of coffee beans, cultural tradition, lifestyle, social behavior and habit.

Coffee beverages consumed hot or cold are one of the important beverages throughout the world because of their unique taste and aroma, physiological effects, and health benefits. Roasted and grounded coffee beans are brewed with different extraction techniques. The aroma and flavor of coffee beverages are influenced by complex reactions formed during processing. Studies showed that the roasting process is effective on the aroma, taste, and color of coffee beverages (Kitzberger et al., 2014). The time and temperature of the roasting process are used to categorize light, medium, and dark roast coffees (Vignoli et al., 2014). Various complex chemical reactions comprising Strecker degradation, Maillard reactions, oxidation, carbohydrate caramelization, degradation of polyphenols, and development of aroma compounds formed during the roasting of coffee beans (Wongsa et al., 2019). Roasting time and temperature of coffee beans are effective in the production of phenols with