It’s simple to assume that when we talk about the “flavour” of coffee, we only mean how it tastes. With more than 40 aromatic components present in every roasted coffee bean, fragrance can, however, reveal a wealth of information about the conditions under which the coffee beans were grown as well as the roast profile and processing techniques used to produce them.
While green coffee does have the chemical building blocks for scent, it is the responsibility of the roaster to roast the beans to release the aromatic chemicals. Prior to doing this, it’s critical to comprehend how coffee aroma is produced and how various circumstances can effect it.
Consider having a cold, for example, when your sense of smell is impaired and your food tastes bland. Even if your taste buds are still functioning, you cannot taste anything.
Orthonasal olfaction and retronasal olfaction are the two mechanisms through which aroma is perceived. When coffee is ingested or present in the mouth, retronasal olfaction occurs, which is when aromatic components are identified as they move through the nasal channel. Orthonasal olfaction is when we smell coffee through our nose.
Aroma serves as a guide for speciality coffee roasters in judging whether the development of the beans is appropriate, in addition to its significance for the sensory experience of consumers.
What Affects Coffee’s Aroma?
Green coffee beans typically don’t have a distinct fragrance. Aromatic chemicals are not created until after the coffee is roasted, which starts a sequence of chemical reactions that give coffee its characteristic scents.
This is caused by a variety of chemical precursors, including sugars, proteins, carbohydrates, and chlorogenic acids. However, depending on a variety of variables, including varietals, growing circumstances, and processing techniques, the concentration of these chemical precursors fluctuates.
Enzymatic, dry distillation, and sugar browning are the three basic categories into which the Specialty Coffee Association (SCA) divides coffee scents. Aromas that are produced as a by-product of enzyme reactions in coffee beans during growth and processing are referred to as enzymatic aromas. These aromas are frequently described as fruity, floral, and herbal.
During the roasting process, scents from dry distillation and sugar browning appear. Burning plant fibers results in the production of dry distillation scents, which are typically described as carbony, spicy, and resinous, whereas the Maillard reaction causes the development of sugar browning aromas, which are typically described as caramel-like, chocolatey, and nutty.
However, there are other factors besides growth circumstances and roasting that might influence the scent of coffee due to variations in compound polarity.
According to research, more polar molecules like 2,3-butanedione extract more quickly than less polar ones like -damascenone. The perceived aroma in a cup of brewed coffee changes with extraction time as a result of variations in the components’ rates of extraction.
How Packaging Aids in Aroma Preservation
Aroma can significantly affect freshness, which is generally referred to as the original, undamaged attributes of coffee, in addition to flavor.
Coffee beans lose mass and become more porous during roasting, which makes it simpler for the aromatic components to escape. If the roasted coffee is not properly maintained, its aromatic ingredients will swiftly deteriorate, turning it flat, dull, and flavorless.
Coffee can hide the distinctive qualities of the beans if it is not shielded from outside influences. This is due to the ease with which coffee absorbs odors from its environment.
When tasting coffee, scent is crucial in determining how the flavor is perceived. Without it, the coffee’s flavor would be lifeless, uninteresting, and flat. It’s critical for speciality coffee roasters to comprehend both the processes involved in fragrance production and preservation.
At CYANPAK, we provide a variety of environmentally friendly packaging choices to help keep your coffee beans fresh and provide your customers with the greatest possible sensory experience.
Post time: Dec-20-2022