Abstract: As one of the most consumed beverages in the world, coffee has a unique flavor due to its complex and diverse chemical composition. Since the early 20th century, coffee flavor has been an important aspect in the field of coffee research. People’s understanding of coffee flavor substances has evolved from simple sensory evaluations to today’s precise instrumental analyses. Coffee flavor is affected by various factors ranging from its origin to the final cup. This article evaluates the influence of variety, geographical origin, new processing techniques, starter cultures, roasting methods, extraction procedures and storage conditions on coffee flavor, which is crucial for maintaining consistent coffee bean flavor. Omics technology will become an important tool for analyzing coffee aroma components and quality. By linking the chemical properties of coffee beans with the sensory properties of coffee, we can gain a deeper insight into the chemical components underlying coffee quality and even consumer preference, thereby providing a theoretical reference for the study of coffee flavor.

Key words: coffee; flavor substances; mechanism; postharvest processing; omics technology