It can be observed that the medium-roasted coffee samples obtained by means of the conventional and vacuum processes and having different acrylamide levels, were not perceived as different by the assessors.On the contrary, the vacuum dark-roasted coffee was judged to present a slightly but significantly lower odour intensity with respect to the reference (conventionally roasted) sample. No significant differences were found between the dark-roasted coffees subjected to the conventional and combined conventional-vacuum processes (data not shown).