Aroma and flavour: composition of Coffee

http://www.coffeeandhealth.org/all-about-coffee/aroma-and-flavour-composition-of-coffee/

(E)-ß-Damascenone

2-Furfurylthiol

3-Mercapto- 3-methylbutylformate

3-Methyl-2-buten-1-thiol

2-Isobutyl-3-methoxypyrazine

5-Ethyl-4-hydroxy- 2-methyl-3(2H)-furanone

Guaiacol

2,3-Butanedione (diacetyl)

4-Vinylguaiacol

2,3-Pentanedione

Methional

2-Isopropyl-3-methoxypyrazine

Vanillin

4-Hydroxy-2,5-dimethyl- 3(2H)-furanone (Furaneol)

2-Ethyl-3,5-dimethylpyrazine

2,3-Diethyl-5-methylpyrazine

3-Hydroxy-4,5-dimethyl- 2(5H)-furanone (Sotolon)

4-Ethylguaiacol

5-Ethyl-3-hydroxy-4-methyl- 2(5H)-furanone (Abhexon)

Thank you Maryum. Do you have some papers or references? 

Can aroma and flavor be used interchangeably for coffee? I see papers talk about the compounds responsible for flavor, then on the next page they talk about aroma without distinguishing between aroma and flavor? 

Furan-2-ylmethanethiol

Isopropyl methoxy pyrazine