How does the aroma of coffee beans come from? what kind of substances does the aroma of coffee come from?

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Qianjie-introduction of coffee bean flavor substances

Non-volatile substances in coffee include: alkaloids (caffeine and trigonelline), chlorogenic acid, carboxylic acid, carbohydrates and polysaccharides, lipids, proteins, melanoids and minerals.

Caffeine: it is soluble in water and will affect the strength, bitterness and mellow thickness of a cup of brewed coffee. Another unbreakable alkaloid is trigonelline, which helps to improve the aroma of roasted coffee beans and brewed coffee.

Chlorogenic acid: with regard to chlorogenic acids, it is important to understand that they are formed from trans cinnamic acids (including caffeic acid, ferulic acid and p-coumaric acid) and quinic acid. Among them: quinic acid is the reason for the bitter and astringent taste of coffee. Chlorogenic acid degrades during coffee bean roasting-which means an increase in quinic acid. This is one of the reasons why deep-roasted coffee beans have a more bitter taste.

Organic acids: now let's talk about what high-quality acids are. This is a key attribute of coffee quality and is related to sweetness.

Now let's look at the types of acidity: some of the more "sensitive" acids in coffee are citric acid, malic acid and chlorogenic acid. Some sour substances degrade during baking (for example, chlorogenic acid), while others increase their concentration during baking. For example, formic acid, acetic acid, lactic acid, etc.

Carbohydrates and polysaccharides: for polysaccharides, you should know that they are arabinogalactan, mannan and cellulose. These lovely compounds play an important role in retaining the volatile compounds in coffee, and they also contribute to the formation of aroma. In addition, smaller sugars and fructose help to form the sweetness of coffee.

Lipids help to improve the taste of coffee. They are extracted from beans and are the protagonists of CREMA on the surface of espresso. The baking process doesn't really affect its content, but in the baking oven, lipids do seep out to the surface of the coffee beans.

Volatile compounds, special flavor

Roasted coffee beans contain more than 1000 volatile compounds. However, only a small amount of this is the aroma that we can perceive. Some researchers believe that there are about 20 to 30 volatile compounds in our coffee that play a real role.

So what are the volatile compounds? These include hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids, esters, pyrazine, pyrrole, pyridine, furanone, phenols and so on. Although these names sound scientific, with them, you can trace back to the characteristics of coffee.

Furan and furanone usually make us feel the taste of caramel and roasted coffee. Pyrazine may have something to do with the taste of nuts. Of course, the amount of some other compounds and their interaction with each other can produce a negative taste-guaiacol molecules (phenolic compounds) bring the smell of drugs and rubber.

These aromatic substances are released when the coffee is heated, and in addition to the attractive smell, the main attractive factor is that these aromatic components can increase the blood flow of the hypothalamus of the brain. and this area is the area that controls the pleasure of the right side of the brain, so the aroma of coffee helps to enhance the function of pleasure, and can also increase the amplitude of brain waves. This can make people more focused, but also can improve work efficiency. The brain always has a preference for pleasant taste, so that you can't stop smelling pleasant taste or eating pleasant food, which is an important reason why many people have no resistance to sweets.

Knowledge: melanoid, which is the product of Maillard reaction: the reaction between amino acids and carboxyl groups of reducing sugars, which are macromolecules, substances that turn coffee beans brown.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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