The main components and aroma sources of coffee beans how many kinds of aroma of coffee and how to describe it?

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What is the meaning of wet and dry aroma of coffee? seven factors affecting the flavor and aroma of raw beans of coffee

1. Main components

sucrose

In the process of baking, part of sucrose will be decomposed into acetic acid, formic acid, glycolic acid and lactic acid, while the other part of sucrose will go through caramelization reaction to form caramel, which increases the flavor of coffee.

Caffeine

It has a bitter taste and a high melting point of 237 ℃, so the caffeine of roasted coffee beans is almost preserved. Caffeine has a diuretic effect and helps to expel excess sodium ions from the body.

Chlorogenic acid

Chlorogenic acid in coffee helps stop weight gain, and about 50% of chlorogenic acid falls to quinic acid.

Quinic acid

The amount of quinic acid reached the peak after the second explosion with the degradation of chlorogenic acid.

Acid fat

There is acid in fat, although the degree does not vary according to the type.

Volatile fat

The aroma of coffee comes from the original.

Protein

It's a source of calories.

Fibre

When roasted, raw coffee beans are carbonized and combine with caramel to form the hue of coffee.

Mineral substance

There are a small amount of iron, lime, phosphorus and sodium carbonate.

Second, the source of aroma

The aroma of coffee comes from bleached wood acid, caffeic alcohol, slightly sour taste, while coffee alcohol breaks when it is slightly roasted, so raw coffee beans do not have this fragrance. If coffee beans boil for too long, coffee alcohol will volatilize, leaving only tannins, will form bitter coffee. Coffee itself does not have much nutrition, and most of the nutrition is to add sucrose and milk, but there is a kind of palmitine in coffee, which can be converted into nicotinic acid when baking coffee beans.

Nicotinic acid is vitamin B3, which helps to calm nerves and soothe mood, and is also beneficial to intestines, stomach and skin, but it is also easy to cause rough cutin and dry black spots. In 1926, Furfuryl mercaptanz-fuyul-methanethiol was identified as an important aroma compound in coffee roasting. The aroma components of coffee beans, such as sugars, amino acids, lipids, etc., can be said to be an important factor in considering the quality of coffee raw materials. Whether the processing conditions are appropriate or not has a decisive impact on the aroma. The volatile compounds in coffee are the main source of coffee aroma, and the existing conditions affect the aroma of coffee. This volatile substance is not volatile in raw coffee beans and needs to be roasted.

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