Coffee bean oil: Uncover the secret of aroma!

Coffee is one of the most popular drinks in the world, and its unique aroma is one of the main reasons why people are attracted to it. This aroma comes from the oils in coffee beans, which are rich in compounds and volatile substances.

First, let's take a look at the compounds contained in the oils in coffee beans. The most important oil component in coffee beans is triglycerides, which account for the majority of the total. In addition, there are small amounts of free fatty acids, phospholipids, and sterols. These compounds undergo complex and subtle changes during the roasting process.

When coffee beans are heated, the rich aroma components contained in them are volatilized and spread around us through the air. These volatile substances include various categories such as aromatic compounds, carboxylic acids, thiosulfates and indoles. Each category plays an important role in the final production of different types and intensities of aroma.

Aromatic compounds are the main components of coffee aroma. They include aldehydes, ketones, esters and alcohols. Some have fruity, nutty or chocolatey notes, while others have herbal or woody notes. These compounds are usually produced during the roasting process and are gradually released over time.

Carboxylic acids are another important coffee aroma component. They are mainly responsible for giving coffee fruity flavors such as citrus, apple and grape. In addition, thiosulfates can also add special flavors to coffee, such as oil and rubber.

Finally, indoles play an important role in coffee. They are often described as having a “dynamite” aroma and impart a rich and complex taste profile.

In short, when deciphering the aroma of coffee bean oil, we can see that it contains a variety of volatile substances of different types and intensities. These compounds bring rich and diverse aromas to coffee through complex changes during the roasting process. Whether it is fruit, nuts or herbs, every aroma makes us intoxicated.