What Is The Aroma Of Coffee?

Unroasted coffee beans have no obvious aroma. Only through roasting can they create a variety of aromatic compounds, thus forming a unique aroma of coffee. But most people recognize that the flavor is actually aroma because the tongue can feel only sour, sweet, bitter, salty, and fresh. When the receptor of the nose feels the aroma and combines it with the taste, it is the flavor we feel.

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However, the complex aroma is actually related to the chemical composition of raw beans. The compounds that produce different aromas will appear in raw beans in different concentrations, including variety, origin climate, fruit maturity, treatment method, etc., which will have an impact on the chemical composition of raw beans.

Aroma forming substances are composed of different types of carbohydrates, proteins, and acids, which are converted into aromatic molecules through the roasting process (especially the caramelization reaction). Different compounds will produce different sensory characteristics during roasting, and the depth of roasting will further affect the aroma we feel.

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• 2-methylpyridine presents a roasting type aroma
• Pyrazine produces a nutty flavor, such as 2,3-dimethylpyrazine. Or burnt odor, such as 2-ethyl-3-methylpyrazine.
• The deeper the roasting, the caramelization of the sugar will occur. This produces furans and furanone, such as 4-hydroxy-2,5-dimethyl-3 (2H) furanone with caramel flavor.
• During the degradation reaction, the decomposition of amino acids in aldehydes will also produce volatile compounds that produce aroma. 3-methyl butyraldehyde produces a fruity and sweet taste.
• Ketones are also very aromatic, the result of the auto-oxidation of fatty acids such as acetone. Ketones usually produce a fruity or musty flavour (beta-damascenone is a ketone with a fruity tea smell), while a butterscotch flavour is produced by smaller ketones such as 2,3-butanedione.
• The roasting process also produces unpleasant flavors. Phenols such as guaiacol are produced by the decomposition of free phenolic acids during the long roasting process. They produce a strong smoky smell.

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We now know how some volatile compounds are formed in coffee during the roasting process. It is important to note, however, that the aroma can be perceived in different ways.

It is estimated that more than 900 kinds of aromatic volatile compounds will be produced in the roasting process, but only about 30 of them can be perceived as flavor and aroma by us, and we can't feel most of them at all. These compounds also need to be in balance with us in order to achieve a specific sensory experience.

When we smell coffee powder, aroma molecules interact freely with our olfactory receptors. When we mix coffee powder with water to make a cup of coffee, other molecules will be extracted, so that we have different sensory experiences.

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Polarity (the difference of molecular electrodes) is the driving force for extracting volatile compounds from coffee. In the extraction process, the highly polar molecules (with cream aroma) of 2,3-butanedione are first extracted, and β- Damascus ketone may take longer to be extracted in a perceptible amount because of its small polarity. In short, different compounds are extracted at different rates, so we will perceive different aromas at different time points.

The interaction of compounds may also alter sensory perception. For example, it is thought that 2,3-butanedione, which has a caramel flavour, increases the sweetness of the coffee.

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Fabiana Carvalho is a neuroscientist specialising in human memory, sensation, and sensory nerves. She says that the flavour intensity increases or decreases between equilibrium states of the compounds. Fabiana gives an example of an experiment that showed that when strawberry flavouring was added to a solution of sucrose of the same sweetness, the subjects perceived the sugar water as sweeter.

By understanding how the aroma is formed and perceived, we can judge how we make our favorite coffee through information and can distinguish that different stages of extraction will produce very different flavors and aromas.

Try some different brewing techniques, or take samples at different extraction points and taste coffee. What flavor do you feel?

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