Can smell bottles cultivate the ability to distinguish the aroma of coffee? what is the origin of the aroma of coffee?

What substance does the smell of coffee come from?

In 1926, Swiss scientist Reichstein and German scientist Stottinger found that 29 kinds of compounds such as furan, alkylpyrazine, Dione and furfuryl mercaptan were the main components of coffee aroma, among which furan compounds were the most important. the aromas of caramel, nuts, cream, almonds and fruits in coffee are all related to furan compounds.

Since 1960, scientists have isolated more than 300 compounds from raw coffee beans, with more roasted coffee beans, at least 850.

The origin of the aroma of coffee

Enzyme action

Coffee beans are the seeds of coffee. In the process of metabolism, they secrete enzymes to decompose macromolecular substances into small molecular substances. In this process, malic acid, citric acid, tartaric acid and other fruit flavor organic acids and esters are derived. In the treatment of coffee, whether in the sun or washing, there is a fermentation stage, in which the coffee fruit is decomposed into lactic acid, acetic acid and other organic acids by yeast or bacteria, increasing the sour flavor of the coffee.

For example, anaerobic fermentation, which is very popular in recent years, is used to retain the delicious and aromatic substances of coffee.

Mena reaction and caramelization

Roasting gives full play to the aroma of coffee. Mena reaction refers to a series of degradation and polymerization of monosaccharide carbohydrates and amino acids, which runs through the whole roasting process. Monosaccharides react with amino acids at different temperatures to produce many complex aromas, such as nuts, almonds, cream, chocolate and other aromas from the Mena reaction. Caramelization is the oxidation and browning of sugars in the process of heating, resulting in aromas such as honey, maple syrup and caramel.

Light roasted coffee has obvious aromas of flowers and fruits, while medium and deep roasted coffee emphasizes aromas such as nutty cocoa caramel.

Discrimination of coffee aroma

The aroma of coffee is very numerous and complex. In order to facilitate people to identify the aroma of coffee, French Jean Lenoir has made 36 smell bottles (Le Nez Du Cafe) according to the aroma of coffee, which belong to soil, vegetables, dried plants, wood, spices, flowers, fruits, animals, roasting, chemistry, enzymatic group, caramel group, distillation group and defect group.

Smell bottles can help beginners systematically train their senses and effectively help beginners correct their sense of taste and smell, but it is not recommended to rely too much on smell bottles. After scent feeling training, you can also try more substantive fruits, nuts and so on, which helps to identify the aroma and flavor of coffee. The senses are a cumulative process of experience. Through constant practice and correction, one day you will be able to distinguish the flavor of coffee.