Which compound primarily influences coffee's aroma?

The aroma of coffee is primarily influenced by volatile compounds produced during the roasting process. During roasting, the heat causes the chemical changes that create a wide variety of aromatic compounds. These volatile compounds are responsible for the diverse and complex aromas associated with different coffee beans and roasting profiles, ranging from fruity and floral to nutty and chocolatey.

While acids produced during brewing can affect taste and perceived flavor intensity, they are not the main contributors to the aroma. Caffeine, although an important compound in coffee, contributes primarily to the beverage's bitterness and stimulant effects rather than its aroma. Chlorogenic acids in raw beans do play a role in flavor development but do not directly contribute to the aromatic profile of brewed coffee, especially after roasting. Thus, the correct answer emphasizes the critical role that volatile compounds from roasting play in creating the delightful aromas that are so cherished by coffee lovers.