Natural Scent in Coffee Beans

Vietnamese Coffee Exporter

Natural scent in coffee beans. The flavor of roasted coffee beans is a crucial aspect in assessing their quality, and it is more important than the factors that generate the experience or sensation in the tongue, whether sweet, salty, bitter, or sour by use of the tongue As a result, when it comes to the quality of coffee, especially specialty coffees, coffee flavor is the most significant component.

The volatile flavor compounds in roasted coffee beans are extremely important; for example, numerous compounds in instant coffee generate the taste we get when we drink it, but the difference between black instant coffee and other ingredients is significant. Instant coffee loses a lot of quality because it is manufactured from ground coffee, which means it loses most of the volatile coffee taste compounds.

Coffee aromas can be experienced in a variety of ways


There are two methods to interpret natural coffee flavor. When we smell coffee or breathe through the posterior nasal cavity, we can detect this natural coffee flavor. When we taste the natural coffee flavor in our mouths or swallow it down the neck, the volatile coffee flavor compounds fly up and into the lines of the nasal cavity or sinuses, causing perception by the posterior nasal cavity the back of the nose

Every year, scientists discover a greater number of coffee taste compounds. That number has recently risen to 800 types of molecules, and it is continuing to rise in tandem with human scientific and technological progress. The density or amount of flavor molecules present in a given coffee and the scent the molecule emits will determine the perceived degree of aroma.

Furthermore, studies have revealed that the nose’s “perceptual threshold” for ascent is altered by the nose’s perception of that aroma. Exploring the influence of these flavor molecules while interacting with the epithelium of the nasal sinuses and developing more than 800 sorts of fragrances in coffee will not be difficult and challenging at this time.

As a result, we have distinct perceptions of aroma when we smell coffee. In this post, we’ll look at some of the consequences of volatile coffee flavor molecules and their interactions.

The following are the chemical reaction pathways that influence the production of volatile chemicals in coffee, as listed by Illy Coffee:

1. Maillard reaction between N-containing chemicals, amino acids, proteins, trigonelline, serotonin, and carbohydrates, OH-based organic acids and compounds, phenols, and other compounds, also known as non-enzymatically catalyzed browning reaction.

2. Decomposition phenomena of Strecker

3. Amino acid complexes that contain S, amino acids with hydroxyl radicals, and proline are broken down.

4. Trigonellin decomposition.

5. Sugar decomposition.

6. Phenolic acid molecules are degraded, particularly in the quinic acid structure.

7. A tiny portion is attributable to lipid breakdown.

Interactions between decomposition products are number eight.


Many research groups have identified 150 non-aromatic compounds, including 56 carbonyl compounds and 9 compounds containing S; 20 non-aromatic cyclic compounds, including 10 ketones; 60 aromatic benzene compounds, including 16 phenol compounds; 300 heterocyclic compounds, including 74 compounds containing furan rings, 10 hydrofurans, 37 pyrrols, 9 pyridines, 2 quinolines, 70 pyrazine, 10 quinoxalines, 3 indol

Table 1 lists the components that are most likely to impact the scent of roasted coffee beans. These figures were obtained from the Grosch and Blank studies, however, they do not imply that all substances were tested. As you go through Table 1, remember that the OAV indicator (described below) does not specify which compounds are the most important in coffee, but it shows that the compound is potentially the most significant. In that type of coffee, has the largest impact on the coffee flavor.

Furans-related compounds were shown to have the greatest influence on the natural scent of roasted coffee beans. Because they are formed during the pyrolysis of sugars, they have a caramel-like odor. When a second reaction happens with compounds containing S, Shibamoto discovered that furans compounds provide the major scent of coffee.

Pyrazin is a member of the second most frequent category of aromatic compounds. It is responsible for coffee beans’ flavor, similar to walnuts, cereals, cheese, or newly baked bread. Pyrazin, like thiazol, has the lowest flavor threshold and hence plays a big impact on the flavor of coffee beans.

The next component is pyrrol, which gives coffee beans a sweet aroma similar to caramel and mushrooms. On the other hand, Thiophene has a fishy flavor and is produced by the Maillard reaction between S-amino acids and sugars. Thiazol, a byproduct of the breakdown of sugars, contributes even a small amount to the overall flavor of the coffee.


* Odor threshold – minimal observable quantity via nasal perception. – Fragrance threshold – minimum level to perceive fragrance with the nose.
* Smell threshold – minimum detectable quantity via retronasal perception – The lowest level at which a scent can be perceived through the posterior nasal cavity.
* Odor Activity Value (OAV) is the ratio of a molecule’s concentration to its odor threshold. – This index is used to assess how essential a particular molecule is to the scent of coffee. The density of a molecule is sufficient to achieve the level of aroma.

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