A process of roasting green coffee beans and other edible seeds that enhances the rate of browning and the aromas and flavors of the roasted product, particularly a coffee beverage made from roasted coffee beans. The process comprises treating the green coffee beans or other edible seeds with a solution of Hodge carbonyls and then heating the treated coffee beans or seeds at a temperature and for a duration sufficient to achieve a desired color or aroma to the coffee beans or seeds.
