Aromatics are perceived by the olfactory lobe at the top of the nasal passage. Two passageways lead to the olfactory lobe: the nostrils of the nose, referred to as the orthonasal channel; and a passage leading from the mouth and throat area, called the retronasal channel. The olfactory lobe itself has numerous cilia (small, hair-like […]
Articles Tagged: Olfaction
Understanding Olfaction
Our olfaction receptors are situated in the nasal membrane and are stimulated by volatile chemical compounds, such as those found in coffee. These compounds come into contact with our receptors by being inhaled through the nose (as a gas by sniffing), or exhaled as vapors (when we swallow, the escape and rise to the receptors). […]
The Basics of Coffee Sensory
There are more than 400 organic and inorganic chemical compounds present in coffee, and not one can be regarded as the principle flavoring agent. This makes coffee rather intriguing and complex. Interestingly, many of the chemical components, when separated and concentrated, have highly objectionable flavors. Many of the natural components of coffee’s flavor are unstable […]
Aromatic Components
Aromatic Components by Source Based on their source, aromatic components can be divided into three sets: Set One: Enzymatic By-Products (most volatile aromatics) This set contains aromatic compounds that are the result of enzyme reactions that occur in the coffee bean while it is a living organism. They are the most volatile set, and most […]
Olfaction Terms
Aftertaste The sensation of brewed coffee vapors, ranging from chocolaty to carbony, spicy and turpeny, as they are released from the residue remaining in the mouth after swallowing. Aroma The sensation of the gases released from brewed coffee as they are inhaled through the nose by sniffing. Ranges from fruity to herby to nutty. Bouquet […]