Where are most of the aromas of coffee beans concentrated?

Most of the aromas of coffee beans are concentrated in two kinds of oils. Follow the editor to learn more about them.

Let's first take a look at what lipids are, that is, aromatic oil concentrates, also known as lipids, generally refer to fats, oils, and waxes. Most of the coffee bean oil is stored in the bean embryo, and only a very small part is covered on the bean surface in the form of wax. Arabica's lipids account for about 1517% of the bean weight, 60% higher than Robusta. It is rich in lipids, which is one of the reasons why Arabica is much better than Robsta in the interpretation of fragrance, because many aromatic aliphatic carboxylic acids (including citric acid, malic acid, acetic acid, lactic acid and formic acid) are soluble in oils. Scientists who studied Central and South American coffee also found that coffee cups rich in lipids had significantly higher scores.

The lipids of coffee increase rather than decrease after roasting, which is due to the fact that most of the proteins and carbohydrates are degraded more than interesting during roasting. 75% of coffee roasted lipids are presented as triglycerides and 19% as fatty acids. Most of Arabica's aromatics are concentrated in two oils, Cafestol and Kahweol, which are the best actors and actresses in the aroma of coffee. However, the caffeine in Robusta is only half that of Arabica, but it contains almost no caffeine, so the content of caffeine (unique to Arabica) is often used to detect the ratio of robusta beans to Arabica in the comprehensive formula.

Scientists have also found that the aromatic essence of coffee cooked beans is all concentrated in the fat of coffee alcohol and coffee white alcohol, which weighs less than 3% of coffee mature beans. Without coffee oil, black coffee becomes ordinary bitter water, which may be worse than soybeans. In other words, 97% of cooked coffee beans are unrelated carbon fibers, caffeine or other minerals. If you spend 1000 yuan on 1000 grams of coffee beans, you will drink only 30 grams of aroma, that is, 33. 3 yuan per gram of coffee oil!

So far, scientists have isolated more than 800 kinds of aromatic compounds from ripe coffee beans, mainly from carbohydrates, proteins, organic acids, trigonelline and fat from raw beans to complete caramelization, Mena reaction, degradation and polymerization in a short period of 8 to 20 minutes. the creation of the most aromatic compounds in the world is more complex than can be replicated in today's high-tech laboratories.

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