Coffee has over 800 aromas.

It can be felt by using the nose or responding to the snort. Response to nasal sensation occurs when coffee is present in the mouth or has been swallowed and the fragrant restorative substance floats up to the nasal cavity.

At present, more than 800 kinds of fragrant substances have been found in coffee. With the improvement of the accuracy of the analysis, more and more fragrant substances will be found. The aroma of coffee depends not only on the concentration of the snail but also on their threshold. Relatively small groups of ingredients have high concentrations and low thresholds, and they also make up the aroma of coffee we perceive.

The aroma of coffee itself is the primary reason for the formation of overall flavor properties, which varies from the perceived taste and sweetness, saltiness, bitterness and sour taste. Because, it can be said that spray aroma is the most important product attribute of special coffee, even instant coffee flavor substances can stimulate our taste buds. The difference is that instant coffee is poor in the main aromatic volatile components, which also leads to a reduction in the overall flavor.

The aroma of coffee depends largely on the roasting level of coffee beans, and there are four spinning hooks in the roasting process:

Merad spinning hook, which is a spinning hook between nitrogenous substances (amino acids, egg white matter and trigonelline, and serotonin) and carbohydrates (sugars).

Zero butylamine tax? Diazepam, especially Proline, Hydroxylate and Proline.

The degradation of sugar leads to caramelization.

Carbolic acid degradation, especially quinic acid semi-group.

Other spindle hooks are related to lipid degradation, and there are hundreds of interactions between central differentiation products.