The fruity aroma of coffee beans is intoxicating, which is one of the main reasons why coffee lovers love it. So, why do coffee beans emit such an attractive fruity aroma? What secrets are hidden in it?
First, we need to understand why coffee beans produce fruity aroma. When coffee trees produce ripe berries, a substance called "fatty acids" is formed inside. These fatty acids are broken down into various aromatic compounds, such as lactic acid, lactoside, etc., after fermentation and roasting. These compounds give coffee beans a unique and rich fruity aroma.
Secondly, it also plays a vital role in the roasting process. Different degrees and methods of roasting can affect the final flavor and smell. Light roasting retains more moisture and natural gas, and highlights the special flavor from the original soil, climate and cultivation methods; while deep roasting will decompose the fatty acids inside the coffee beans more thoroughly, producing a rich caramel and chocolate aroma.
Finally, the volatile compounds contained in coffee beans are also an important factor in the attractive fruity aroma. These compounds are released during the roasting process and spread to our nasal cavity through the air. For example, ingredients such as caffeine and benzoic acid have a strong and lasting aroma. In addition, some special compounds such as indole and phenazine also give coffee beans a complex and rich fruity aroma.
In summary, it is no accident that coffee beans emit such an attractive fruity aroma. It is due to the decomposition of fatty acids during fermentation and roasting to produce various aromatic compounds, which are affected by different degrees and methods of roasting and volatile compounds. These factors work together to form an intoxicating and irresistible fruity flavor.