Do you know anything about the aroma of coffee

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"About coffee aroma"

Aroma

Coffee aroma is affected by factors such as variety, origin, climate, geographical environment, and processing methods, and will produce a variety of aromas with different styles.

When coffee is ground into powder, the aroma of fruit, fragrant flowers and coffee unique aroma will permeate the whole air, but in fact, unroasted green coffee beans smell strong grass, roasting is the key to coffee aroma.

Coffee beans themselves contain a variety of rich substances: organic acids, proteins, carbohydrates, lipids, many chemical changes occur during the roasting process, after heating coffee will release a unique aroma. The two most important reactions are Maillard reaction and Caramelization.

(i) Mena reaction

Maillard reaction

Menard reaction is famous and covers many food changes. Its principle is that when carbohydrates encounter amino acids or proteins, due to high temperature, the two substances condense to form melanin-like polymers, which convert food color into brown, and produce thiamine substances and phospholipids, etc., emitting aroma.

In short, Mena reaction promotes the fruity and floral aroma of coffee, which can be found in Mena group in the thirty-six flavor bottle:

potato

garden peas

cucumber

black currant-like

Coffee Blossom

lemon

apricot

Apple Apple

Honey honey

(ii) Caramelization reaction

Caramelization

Caramelization occurs in the presence of sucrose, which is decomposed into monosaccharides by heating to form dark brown aggregates and produce ethyl acetate, furan and other substances that can emit aroma. It can be said that Mena reaction and caramelization reaction produce two kinds of burning phenomenon on the surface look the same, but the essence is completely different, especially the aroma. A properly caramelized reaction usually has several distinct odors: sherry alcohol and acetaldehyde, creamy crude diacetyl, nutty furan, toasted maltitol, etc.

Similarly, these aromas can also be found in the caramel group of the smelling bottle:

vanilla

butter

Toast

caramel

dark chocolate

roasted almonds

Roasted peanuts

Roasted hazelnuts

Walnuts

Of course, the aroma of coffee is far more than these, and the flavor substances found in coffee have reached more than a thousand kinds. Coffee is blessed with a huge complex of chemicals, so that each small coffee bean has become a huge aroma bomb, its wide range of changes and levels, we need to constantly explore and discover.