DavidoffAromaCoffee aroma is the most important attribute to speciality coffee. It is responsible for all coffee flavour attributes other than the mouthfeel and sweet, salt, bitter, and sour taste attributes that are perceived by the tongue. Coffee aroma is perceived by two different mechanisms. It can either be sensed nasally via smelling the coffee through the nose or retronasally. Retronasal perception occurs when the coffee is either present in the mouth or has been swallowed and aromatic volatile compounds drift upward into the nasal passage.
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