Coffee flavor training | What are the smells of the 36 scent bottles?

The concept of scent bottles is transferred from wine tasting. It is a systematic classification of aromas to present different smells with blended chemical oils. Its ancestor is said to have collected various materials, directly taking certain plants and foods and putting them into glass bottles for storage. When training, the bottles would be opened to smell the aroma. Fresh materials that have not undergone special preservation treatment will spoil and stink very quickly, so there are now chemical oil scent bottles that can be preserved for more than 5 years.

The coffee noses are divided into four groups, with 9 noses in each group.

1. Enzyme reaction:

2. Potatoes - Fragrance Group: Earth, Sulfur

3. Peas - Aroma Group: Vegetables

4. Cucumber - Aroma Group: Vegetables

11. Tea Rose/Red Currant Jam——Fragrance Group: Flowers/Fruits

12. Coffee flower - Fragrance group: Flowers and plants

15. Lemon - Fragrance Group: Citrus

16. Apricot Fruit——Fragrance Group: Fruit

17. Apple - Fragrance Group: Fruit

19. Honey - Fragrance group: floral, waxy

2. Caramelization reaction:

10. Vanilla - Fragrance Group: Balsamic, Sweet

18. Fresh Cream - Fragrance Group: Cream

22. Toast - Aroma Group: Toasted

25. Caramel - Fragrance Group: Baked

26. Dark Chocolate - Fragrance Group: Baked

27. Almonds (roasted) - Aroma Group: Roasted (dried fruit)

28. Peanuts (roasted) - Aroma Group: Roasted

29. Hazelnut (roasted) - Aroma Group: Roasted (dried fruit)

30. Walnut - Aroma Group: Roasted (dried fruit)

3. Dry distillation reaction:

6. Cedar – Fragrance Group: Trees

7. Cloves - Fragrance Group: Spicy-Sweet

8. Pepper - Aroma Group: Strong, Pepper (a chemical in plants)

9. Coriander seeds - Fragrance group: Flowers and herbs - spicy

14. Black currant - aroma group: fruity, sulfur

23. Malt - aroma group: roasted flavor, fiber

24. Maple Syrup – Fragrance Group: Wood, Spice

33. Tobacco - Aroma Group: Barbecue

34. Roasted coffee beans - aroma group: roasted flavor, sulfur flavor

4. Flavor defects:

1. Soil - Fragrance Group: Soil

5. Straw - Aroma Group: Vegetables, Dry

13. Coffee pulp - aroma group: fermentation, wine

20. Leather - Fragrance Group: Animal

21. Basmati – Fragrance Group: Cereals

31. Cooked beef - aroma group: roasted, animal

32. Smoke - Aroma Group: Barbecue

35.Medicinal smell——Fragrance group: Chemical substances

36. Rubber - Fragrance Group: Chemicals

So, how do you exercise your sensory abilities?

There are 4W principles for the training of smell:

The first step is to identify what the aroma is: I smell the aroma of grapes and soil;

Step 2: Confirm the concentration: strong grape aroma and light earthy aroma;

The third step is to determine where the perception occurs: the front area of ​​the nose is more obvious, or the aroma is perceived behind the nose during or after swallowing;

Step 4: Confirm when the taste occurs: the top note is grape aroma, and the base note has a bit of earthy smell.

Scent bottles are a good way to exercise your sense of smell and challenge your own sense of smell! But in fact, scent bottles can only give you a rough reference range of smell and cannot fully represent the correct taste of a flavor.

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