How does the roasting process affect the flavor of coffee beans?

The roasting process significantly impacts the flavor of coffee beans through a series of complex chemical reactions that occur when the beans are exposed to heat. During roasting, the sugars present in the coffee beans undergo caramelization, which creates a range of flavors and aromas. Additionally, chemical compounds within the beans break down and transform, leading to the development of new flavors. These changes can produce notes that vary widely, including fruity, nutty, chocolatey, and even spicy characteristics depending on the degree of roast and the origin of the beans.

Furthermore, the roasting process also affects the body and mouthfeel of the coffee, along with enhancing or diminishing certain flavor attributes based on the temperature and time of roasting. This transformation is why the degree of roast—light, medium, or dark—can lead to such distinct flavor profiles among different coffees. The other choices may touch on aspects of coffee processing or characteristics but do not capture the comprehensive impact of roasting on flavor development like the correct answer does.