Understanding Unique Aromas from Fermentation Processes
This article about identifying the unique aromas created by fermenting coffee fruit sheds some light on why we have so much difficulty in explaining the "taste" or aromas of particular tobacco varieties and blends, pressed blends and aged blends.
Photo by Samo Smrke
phys.org
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This article about identifying the unique aromas created by fermenting coffee fruit sheds some light on why we have so much difficulty in explaining the "taste" or aromas of particular tobacco varieties and blends, pressed blends and aged blends.
Photo by Samo Smrke
"First, the GC [gas chromatograph] instrument separated individual components in the air above each sample. Then, as the compounds left the instrument, they went to a mass spectrometer for identification, and to someone sitting at the outlet to describe what they smelled.
'Because the chemical signature doesn't tell us how a compound smells, we have to rely on the human nose to detect the scent as each compound comes out of the chromatography instrument individually,' says Yeretzian."
Fermented coffee's fruity aromas demystified
Specialty coffees are gaining traction in coffeehouses around the world—and now a fermented version could bring a fruity taste to your morning cup of joe. This new kind of beverage has a raspberry-like taste and aroma, but what causes these sensations has been a mystery. Today, scientists report...
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