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Highlights • Cokes generated at slow heating rates are imporous with smooth surface. • The radical concentration of cokes reaches highest at 600 °C then decreases rapidly. • Interactions among bio-oil components bring the O-functional groups into the coke. • The cokes are more condensed with bigger aromatic rings at high temperatures. Abstract Coke can be formed once the bio-oil was heated, even at very low temperatures, causing almost always serious problems in the upgrading and direct utilization of bio-oil. To minimize the negative impacts from coke formation, the key point is to fully understand the formation and evolution of coke during the thermal treatment of bio-oil. Thus, in this study, the cokes formed from the pyrolysis of bio-oil at different temperatures (300–800 °C) and heating rates were characterized by using a range of advanced analytical instruments. The evolution of cokes (e.g. morphology, elemental composition, chemical structure and concentration of radicals) with increasing temperature and heating rate was traced. The results show that the cokes generated at slow heating rates are imporous with smooth surface but porous at high temperatures and fast heating rates. The radical concentration of the cokes reaches the highest level at 600 °C, then decreases rapidly with further increasing temperature to form more free radicals, which promote the condensation reaction of aromatic systems to form larger ring structures of the coke at high temperatures, with lower H/C and O/C ratios. The O-containing functional groups could be brought into the coke via the interactions between light and heavy components of bio-oil. [ABSTRACT FROM AUTHOR]