Coffee review

High-quality coffee common sense aroma is the life of coffee quality

Published: 2024-11-09 Author: World Gafei
Last Updated: 2024/11/09, Aroma: aroma is the life of coffee quality, and it can best represent the coffee production process and baking technology, as well as the climate, elevation, variety, refined treatment, harvest, storage, roasting technology of the consuming country, etc. are the conditions that determine the aroma of coffee beans. The aroma of coffee was analyzed by gas chromatography, which proved that it was composed of acids, alcohols, acetaldehyde, ketones, esters, sulfur compounds,

Aroma:

Aroma is the life of coffee quality, and it can best represent the coffee production process and baking technology, as well as the climate, elevation, variety, refined treatment, harvest, storage, and the appropriateness of baking technology in the consuming country. The results of gas chromatographic analysis showed that the aroma of coffee was composed of acid, alcohol, acetaldehyde, ketone, ester, sulfur compound, phenol, nitrogen compound and nearly hundreds of volatile components. Generally speaking, fat, albumen and sugars are important sources of aroma, while lipids blend with the sour and bitter of coffee to form a smooth flavor. Therefore, the disappearance of fragrance means that the quality is getting worse, and the relationship between aroma and quality is very close.

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