What is the defective flavor? what is the defective flavor?

Boiled beef cooked beef

Odor type: baking, animals

Odor characteristics: this is the rich and appetizing smell of cooked beef and roast poultry skins. 2-methyl-3-thiofuran (2-Methyl-3-furanethiol) tastes like "boiled beef".

"boiled beef" in coffee: this delicate, sulfur aroma is worthy of the best Arabica. It blends perfectly with cocoa.

Coffee tasting: "this is one of the highly appreciated aromas of some of the world's top coffees." It has an important influence on the aroma of Costa Rican premium coffee and is well integrated with botanical odors in Victory coffee in Guatemala. Among Colombian coffee, it is the strongest in Excelsos in Serrania de Perija region, while it is rare in Brazilian coffee. You can also find it in African coffee, especially in the dried aroma after grinding. This flavor is not obvious in Ethiopian coffee, but it is more obvious in the best Kenyan coffee. "

32 smoke flavor smoke

Odor type: baking

Odor characteristics: this smell is obviously volatile and is released by certain kinds of wood and resin when burning. This pleasant smell adds flavor to smoked food. Among them, phenol (phenol) is an indispensable component of tobacco flavor.

The "smell of smoke" in coffee: the smell of smoke usually means the final stage of baking, which will be scorched if it continues.

Coffee tasting: "you can find a variety of smoke flavors in coffee. In fact, it can be called a separate smell category." No matter where the coffee comes from, you will smell smoke. In Central and South America, the most smoky coffee comes from Colombia, Honduras, Pacamara in El Salvador, and Victory in Guatemala. It is different from Brazilian Bahias coffee. Depending on the baker, the smell of smoke is more or less enhanced in the Blue Mountains of Jamaica. In Africa, you'll find it in Zaire's Kiwu, which is also one of the main odor compounds in the best Ugandan coffee. "

36 Rubber flavor rubber

Odor type: chemical

Odor characteristics: people can tell rubber by the unique smell of this natural elastic material. It comes from latex and is usually collected from the Brazilian clover rubber tree (Hevea brasiliensis) by cutting the trunk, squeezing the leaves, or flowing out spontaneously. Raw rubber can be used in many ways, but after hot processing and adding sulfides, it is more widely used. 3-ethyl-propionate (Ethyl 3-propionate) produces this smell and appears in coffee.

"Rubber flavor" in coffee: this smell appears in some coffee and should not be described negatively. It is more pronounced in Arabica than in Robusta.

Coffee tasting: "this is not the most subtle smell of coffee. It can be found in many high-quality Robusta." It is often mixed with the inherent smell of Lobusta in soil and plants. Although it is not common in Arabica, you can still find it in Papua New Guinea's wonderful Sigri coffee. Rubber flavor is hardly found in the best coffee, with one exception: Columbia's Bayeduparte Superior (Excelso Valledupar). You may also be able to detect traces of rubber in the rich aroma of Ethiopian coffee, but this usually indicates that it is overbaked. "