The secret of coffee beans becoming oily: analyzing the process of coffee beans releasing aroma

introduction

The aroma of coffee is intoxicating, and this aroma mainly comes from coffee beans. When we grind fresh coffee beans, a strong aroma hits us. So why do coffee beans release such an attractive aroma? This article will explore this question.

Aromatic substances in coffee beans

First, we need to understand what aromatic substances are contained in coffee beans. According to scientists' research, ripe coffee berries contain more than 800 compounds, including many compounds with aromatic properties.

The most important and common are compounds called hydroxyphenethyl acetate, which are believed to be one of the main reasons for giving coffee its rich, aromatic flavor.

Effect of processing on aroma release

In the production process, coffee beans in their original state, before and after shelling, before and after dehydration, and before and after roasting have different aromas. This is because the aromatic substances in the coffee beans will change during different processing processes.

First, during the shelling process, the outer skin of the coffee bean is peeled off, which allows the interior to be exposed to more air. At the same time, the skin itself also contains some aromatic substances that may be released during the shelling process.

Secondly, during the dehydration and roasting process, the moisture inside the coffee beans is evaporated and subjected to high temperature treatment, so that the aromatic substances originally present in the moisture are also released.

Grinding and releasing

When we grind fresh coffee beans, the most important and direct factor affecting the aroma release is the increase in the surface area of ​​the powder. Because the larger the surface area, the more area exposed to the air, so it is easier for the rich and fragrant compounds contained in it to diffuse quickly into the surrounding environment.

In addition, the friction during the grinding process will also generate a certain amount of heat. This heat can promote the volatilization of aromatic substances and increase the aroma release effect.

Storage and preservation

The storage and preservation of coffee beans will also affect the release of their aroma. First of all, before the coffee beans are ground, it is best to store them in vacuum packaging or sealed containers to prevent the aromatic substances from volatilizing due to contact with air.

Secondly, when using coffee beans, it is best to grind them on site, because once the coffee beans are opened and exposed to the air, the aromatic substances in them will gradually lose.

in conclusion

In summary, the attractive aroma of coffee beans is mainly due to the presence of a variety of aromatic compounds, which are gradually released during processing and use due to various factors. By understanding these mysteries, we can better enjoy the delicious taste and aroma of fresh coffee.

References:

1. Li Simin, Chen Zhifeng, Zhang Mengyu. Research progress of aromatic substances in coffee beans[J]. Food Industry Science and Technology, 2019(6):222-225.

2. Smith AB, Johnson JV, Griswold KE, et al. The role of hydroxyphenethyl acetate in coffee aroma formation[J]. Journal of agricultural and Food Chemistry, 2003, 51(17):5107-5113.