There are more than 800 fragrances of boutique coffee.

The aroma of coffee itself is the main reason for the overall flavor attributes, which are different from the perceived taste and sweet, salty, bitter and sour attributes. Because, it can be said that aroma is the most important product attribute of specialty coffee, even instant coffee aroma substances can stimulate our taste buds. The difference is that instant coffee lacks the most important aromatic volatile component, which also leads to a reduction in overall flavor.

Fragrance can be perceived by two different mechanisms. It can be sensed by snorting or returning. Respirating occurs when coffee is present in the mouth or has been swallowed and the fragrant restorative substance wafts up the nasal passages.

More than 800 aroma substances have been found in coffee, and more and more aroma substances will be found as the accuracy of analytical methods improves. The aroma of coffee depends not only on the concentration of aroma substances but also on their threshold values. A relatively small number of components have high concentrations and low thresholds, and they also make up the coffee aroma we perceive.

The aroma of coffee is largely determined by the degree of roasting of coffee beans. There are four main reactions in the roasting process:

Maillard reaction, a reaction between nitrogen-containing substances (amino acids, proteins and trigonelline, as well as amine complexes) and carbohydrates (sugars).

Degradation of individual amino acids, especially methionine, hydroxyline, and proline.

Degradation of sugar leads to caramelization.

Degradation of carbolic acids, especially quinic acids.

Other reactions involve lipid degradation, with hundreds of interactions between intermediate decomposition products