Where does the thick and unique taste of self-made coffee come from?
Coffee is not only fragrant, its unique taste will also leave a very deep impression. But do you know where coffee tastes?
Recently, scientists have discovered the real reason for the taste of coffee. At first, the scientists used descriptive analysis to list the chemicals that may contribute to the taste of coffee. They then evaluated four different types of coffee. The evaluation mechanism refers to the scoring criteria of the Fine Coffee Association (SCA).
For better comparative analysis, the scientists grouped the ingredients and listed the associated chemical components. The four groups of coffee tastes as follows:
They divided a complete cup of coffee into 12 parts, stratified by chromatographic analysis, and asked five tasters to taste each part. If most people agree on the taste of a layered coffee, they will analyze its specific chemical composition.
Dr Christopher Simons, who led the study, said: "We all know that coffee brings a unique taste, but in the past it was thought to be caused by sugar and fat. But our study found that "the results of this study can help producers and growers produce better coffee. At the same time, it can also help coffee lovers to have a better understanding of the composition of coffee, just like red wine lovers. "
Brianne Linne, a member of the research team, said: "in the theoretical review, we found that the definition of coffee taste is very broad, and sometimes completely contradictory." That's why we chose this topic. "
The scientists isolated melanoid components, which are mainly produced by Maillard reaction during roasting of coffee beans, and for the first time associated them with the astringency of coffee. There are two substances: 3-caffeoylquinic acid and 4-caffeoylquinic acid can produce a sense of adhesion. Surprisingly, at the same time, they first found a link between amino acids and the taste of talcum powder.
They also found that with this theory, growers and producers can adjust and optimize production and planting processes and change the taste of coffee according to the needs of consumers.
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