SUMMARY

In practice, the aroma of a kit was perceived that contained 36 aromas

whose relationship with known products and fragrances was identified.

INTRODUCTION
The Nose of Coffee (Passion) is a complete case with 36 samples that
contain the aroma of 36 different types of aromatic appreciations. It includes
some sheets where the type of aroma and its correspondence are explained
in detail. The objective of the practice is to introduce oneself to the aromas
present in coffee through a kit that indicates in which types of coffee it is
presented and in which country it is distinctive.

COFFEE NOSE
SAMPLE AROMATIC ODOR FORMULA OR IUPAC
FAMILY OF CHARACTERISTICS NAME OF THE
THE OF THE SAMPLE COMPOUND
COMPOUND (PREDOMINANT
AROMATIC COMPOUND)

Land Earthy It is the It has to do with the dry

characteristic smell treatment when coffee
of recently cherries.
disturbed earth,
from the ground,
after a storm and is
reminiscent of the
smell of beets.

Geosmin is
responsible for this
note, present in the
environment.

You can imagine its

power if you think
about its
proportion on the
ground equivalent
to the size of an ant
in relation to the
distance between
the earth and the
moon.

Potato (Potato) Earthy, The smell comes Methional

sulfurous from the skin of the
boiled potato. It is
associated with
other aromas.

Metional is the
element
responsible for this
nuance during
roasting.

Pea Green Smell of freshly 2-methoxy isopropyl-3-

shelled young peas pyrazine
and the light green
 pod when stripped.

Fine smell very

different from
sweet pea

Cucumber Green The smell comes Trans- 2- nonenal

from the firm,
crunchy pulp of the
cucumber.

Straw Vegetable, It is the penetrating Herbs, heme

dried smell of the cereals
left standing after
the harvest, a
strange exhalation
of herbs. The
sample is a heme
extract.

Cedar Woody Pleasant rustic and Natural essential oil of

pure smell of wood cedar

Clove Spicy - sweet Complex smell Ethyl-4-Guiacol

evokes clove,
carnation,
pharmacy, vanilla
and smoke at the
same time.

Pepper Strong, Intense, almost Terpenic Hydrocarbons

Terpenic metallic odor that is
associated with a
spicy and burning
flavor.

Coriander grain Floral- Spicy The smell of dried Linalool

coriander grains.

It is found in
muscat grapes and
rose wood.

It has a very
different smell from
the leaves (often
called Arabic or
Chinese parsley).
Vanilla Balsamic- Warm, sensual, Vanillin
sweet slightly buttery and
surprisingly
powerful smell
emanating from the
vanilla beans.

Your perception
decreases in
intensity over time

Tea Rose Floral Smell of the famous Β-damascenone

Damascus rose
grown in Turkey
and Bulgaria also
called “Rose Gold”.
Its smell differs
from the Grasse
rose. The smell of
this compound
evokes Currant
jelly.

Coffee Flower Floral It is the sweet Jasminum grandiflorum

perfume of the
white flowers of the
coffee tree called
Arabian jasmine.

They live in union

with the miracle
fruits of the coffee
tree.

Coffee Cherry Fermented - This smell comes 2-methyl and methyl-3-

Winey from the farms, at butyric acids
altitude they have
the pulping of the
coffee cherries.

The mucilage is
degraded by
fermentation: The
grains macerate,
ferment and
release volatile
acids that
 characterize it as
vinous.

If you do not pay

attention, it will
undergo another
fermentation that
does not change its
appearance but will
cause an
unpleasant odor
that only develops
during roasting and
will make it
unconsumptive.

Blackcurrant Sulfured, It has a little-known Sauvagnon Strain

grain Sulfured smell of the
Currant, a shrub
with aromatic
foliage.

It has a typical smell

of buchu essence.

lemon Citric It has a fresh, lively, Hydrocarbons and Terpenic

tonic smell. Aldehydes

It is produced by
cold pressing or
distillation of lemon
peel.

Apricot Fruity Exceptional Benzaldehyde, alpha –

perfume with terpineol, gamma lactones
subtle nuances that
range from velvety
freshly picked
apricot to the
extravagant and
penetrating smell of
macerated apricot.

Apple fruity It is the fruity and Acetaldehyde, hexanal,

fermented smell hexanoic acid and esters
when peeled.
 It has a sensation of
freshness on the
palate and a sweet
discriminating
flavor.

Fresh Butter Buttery Sweet and creamy Butanedione (commonly

smell. It has a called diacetyl)
personality that
varies according to
its origin and is
enriched with milk.

Honeyed note Floral and The floral aromas of Phenylethyl Aldehyde

wax honey are
suggested rather
than those of wax.

It highlights old
wax, gingerbread,
nougat and some
tobaccos

Leather Animal It has a strong and Leather perfumes

wild smell of the
skin. The smells
differ depending on
the animal (goat,
sheep, buffalo,
etc.).

If it is of vegetable
origin it depends on
the vegetable
tannins (oak, cedar,
sumac, etc.)

Any expert can

identify it by the
smell.

Basmati rice) Toast (cereal) Significant smell of Acetyl-2-pyrroline

rice. It effectively
evokes puffed corn
kernels that
explode under the
effect of
 temperature.

Toasted bread Toast The smell of bran Acetyl 2-pyrazine

has a determining
contribution to the
aroma of toasted
bread.

malt Toast, It is the toasted Maltol, isobutyraldehyde

Cellulose expression of the
cereal malt of
barley.

Licorice Woody- Spicy This smell evokes Cyclotene

brown sugar and
maple jam.

candy Toast They have furaneol Furaneol

in common in
caramel, pineapple
and strawberry

Bitter chocolate Toast The smell of Thiazoles and Pyrazines

chocolate obtained
from fermented
beans, ground
roasted and mixed
with sugar

If it is fattier than
cocoa, which is
eliminated by
pressure, part of
the fat is removed).

Toasted almond Toast (Nuts) Evokes sweets Almond

made with almonds
candied in sugar or
chocolate known as
piralines

Roasted Peanuts Toast It evokes peanut oil Peanuts and peanut oil
and roasted
peanuts and is the
note it has of fat.

Roasted Toast (Nuts) This trait of rare Ketones, lactones,

Hazelnut subtlety is that of pyrazines, thiazoles,
 roasted hazelnut, thiophenos and ozazoles
soft and buttery.

Nut Toast (Nuts) Characteristic smell. Acetaldehyde, sotolon

Very concentrated,
reminiscent of curry
or cubed broth

A high dose is
found in wine

roast bird toast, animal It represents the Methyl-2-furan-3-thiol

toasted skin of a
bird and an ox.

This characteristic
smell is known as
that of roast
chicken.

Smoky Smell Toast The smell depends Phenols

on some resins and
woods, when
consumed they
generate a smoky
flavor and smell.

Tobacco Toast Evoked by burning tobacco leaves

tobacco leaves

Toasted coffee Toast, sulfur It is the key to the Furfuryl mercaptan

aroma of roasted
coffee. Its
concentration
increases
considerably during
storage after
torrefaction.

Medicinal Note Pharmaceutic Sweet smell that Guayacol

al evokes the taste of
smoke, medications
and chemicals is
associated with the
“watery” taste

Rubber Chemistry It comes from a Ethyl 3-

milky liquid (Latex) furfurylmercaptopropinate
that is collected by
incision in the
trunk, crushing of
leaves or
spontaneous flow
of the carrya
brasiliensis mainly.

The possibilities are

improved by
heating and
incorporating
sulfur.
 .

CONCLUSIONS

 The identification of aromas in coffee is of great importance since, through

them, the type of coffee and the region where it is produced can be
identified.