“…However, not all the volatile compounds present in coffee contribute to its aromatic quality. Compounds considered as coffee aroma impact compounds by different authors (Holscher, Vitzthum, & Steinhart, 1990;Blank, Sen, & Grosch, 1991;Blank, Sen, & Grosch, 1992;Semmelroch, & Grosch, 1995;Semmelroch, & Grosch, 1996;Sanz, Czerny, Cid, & Schieberle, 2002;López-Galilea, Fournier, Cid, & Guichard, 2006) were studied. The changes of these compounds in reference and UHT treated coffee brews throughout storage is shown in Table 1.…”