Extract Italian concentrate. Why can we taste salty? Where does the salty taste of coffee come from?

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A brief description of Qianjie Coffee extract Italian concentrate Why can we taste salty?

The substances that bring salty taste are: sodium chloride, magnesium chloride, ammonium iodide, magnesium sulfate and so on, and these substances are called neutral salts. When the cations in neutral salts combine with specific proteins on the membrane of taste receptor cells, they produce a salty taste in our brains.

The salty taste of coffee is different because of the extraction, and there will be salty taste in the following aspects?

1. Place of origin

Coffee beans grown at low altitude and coffee beans of poor quality do not accumulate enough sour and sweet organic matter in the growth process, so they are more likely to be salty during production.

2. Raw beans

When coffee beans are preserved, damp, moldy or aged beans will lead to the loss of organic matter in raw beans, which is the lack of acquired.

3. Baking

Deep roasting is also more common in deep-roasted coffee beans (which explains why we can taste salty in Italian concentrate a lot of times). Deep roasting not only loses the flavor of the coffee, but also makes the bad taste more prominent.

4. Extraction

Among the production methods of coffee extraction, the most salty one is Italian concentration for two reasons: one is that the deep-baked beans mentioned just now are more likely to be salty; the other is that the extraction is insufficient and other substances have not been extracted, resulting in salty taste.

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