Coffee produces a variety of aromas in different styles.

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Coffee is blessed with huge and complex chemicals, so that every small coffee bean has become a huge aroma bomb, its broad changes and levels, we need to constantly explore and discover.

The aroma of coffee is affected by variety, origin, climate, geographical environment, treatment and other factors, resulting in a variety of different styles of aroma.

When the coffee is ground into powder, the aroma of fruit, the fragrance of flowers and the unique aroma of coffee will permeate the whole air, but in fact, unroasted raw coffee beans smell strong with a strong smell of grass. baking is the key to the aroma of coffee.

Coffee beans themselves contain a variety of rich substances: organic acids, proteins, carbohydrates, lipids, there are many chemical changes in the baking process, heated coffee will release a unique aroma. Among them, the two most important reactions are Mena reaction (Maillard reaction) and caramelization reaction (Caramelization).

(I) Mena reaction

Maillard reaction

The Mena response can be said to be famous, covering a lot of food changes. Its principle is: when sugars encounter amino acids or proteins, due to high temperature, the two substances condensed to form melanin-like polymers, so that the food color into brown, and produce thiamine substances and phospholipids, etc., emitting aroma.

To put it simply, the Mena reaction promotes the fruity and floral aromas of coffee, which can be found in the Mena group in the 36 flavor bottle:

Potato potato

Pea garden peas

Cucumber cucumber

Red currant black currant-like

Coffee flower coffee blossom

Lemon lemon

Apricot apricot

Apple apple

Honey honeyed

(2) caramelization reaction

Caramelization

Caramelization occurs in the presence of sucrose. Monosaccharides decomposed by sucrose continue to be heated to form dark brown aggregates and produce fragrant ethyl acetate, furan and other substances. It can be said that the two kinds of scorch paste phenomena produced by Mena reaction and caramelization reaction look the same on the surface, but they are completely different in essence, especially aroma. The right caramelization usually has several distinct odors: alcohol and acetaldehyde like sherry, crude diacetyl with cream, furan with nutty flavor, maltol with baking flavor, and so on.

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

Vanilla vanilla

Butter butter

Toast toast

Caramel caramel

Dark Chocolate dark chocolate

Roasted almond roasted almonds

Roasted peanut roasted peanuts

Roasted hazelnut roasted hazelnuts

Walnut walnuts

Of course, the aroma of coffee is much more than that. at present, more than 1000 flavor substances have been found in coffee.