Coffee flavor smell training olfactory test is to test the ability to distinguish the aroma of coffee

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Olfactory test

The smell test is to test the ability to identify the aroma of coffee, using the "coffee nose" (Le Nez du Cafe) as a test tool to identify coffee-related odors.

In fact, the testing process is to identify and identify different aromas.

If you know this set of tools before testing, it will certainly be helpful to the testing.

SCA sells "Coffee nose" with accompanying text descriptions of 36 fragrances to help you further understand these flavors.

It doesn't matter if you use a coffee nose for the first time in your study, or if you've used it before, it doesn't affect the test itself.

For many people, it is a bit difficult to associate the taste of the bottle with the feeling of the cup. But it really doesn't matter.

Sensory memory is a kind of short-term memory, which is related to our understanding of our surroundings.

We feel the world through our own senses of sight, hearing, taste, smell and touch.

When we test the coffee cup, we consciously transfer the sensory organs to feel the smell.

Then the sensory memory is processed to form a short-term memory.

Compared with other senses, olfactory senses are more likely to produce strong impressions and memories.

This is because the olfactory tract and the olfactory cortex (the part of the body that processes olfactory sensation) are very close to the hippocampus and amygdala (the part of the brain that processes memory).

There are only 2-3 synaptic links between them.

As a result, olfactory stimulation is faster and stronger, and smells are easier to remember than other sensory senses.

The stimulation is also stronger, and the memory of the smell in the brain lasts longer, without even having to strengthen it over and over again.

Through information processing, we selectively focus our cognitive feelings on a particular feature of the environment.

While ignoring other aspects of cognitive processing) effectively filter out invalid information

Retain only specific sensory information, and then convert sensory memory into short-term memory in the brain.

1 defect group

The aroma compounds produced by chemical reactions in raw beans have a negative effect when the concentration is low and too strong.

The main reasons are improper processing, storage, baking, extraction and defective beans.

2 enzyme / enzyme group

The results of the enzyme reaction of aromatic compounds during the growth of coffee beans

Main reasons: geographical conditions, varieties, processing

3 dry distillation group

Aromatic compounds are the result of dry distillation (pyrolysis) reaction produced during baking.

Main reason: fiber pyrolysis

4 caramelization group

Aromatic compounds are the result of sugar browning during baking.

Main reason: baking process

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