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Coffee knowledge there are more than 800 coffee flavors.

Published: 2026-04-09 Author: World Gafei

Last Updated: 2026/04/09, The aroma of coffee itself is the main reason for the overall flavor properties, which is different from the perceived taste and sweetness, saltiness, bitterness and sour taste. Because, it can be said that aroma is the most important product attribute of special coffee, even instant coffee aroma substances can stimulate our taste buds. The difference is that instant coffee lacks the most important aromatic volatile components, which also leads to the whole.

The aroma of coffee is largely determined by the roasting degree of coffee beans, and there are four main reactions in the roasting process:

Maillard reaction, which is a reaction between nitrogenous substances (amino acids, proteins and trigonelline, and serotonin) and carbohydrates (sugars).

Degradation of individual amino acids, especially thionine, hydroxyl and proline.

The degradation of sugar leads to caramelization.

Carbolic acid degradation, especially quinic acid semi-group.

Other reactions are related to lipid degradation, and there are hundreds of interactions between intermediate decomposition products.

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