What are Aldehydes?
In the context of cupping coffee, aldehydes are a type of volatile organic compound that contribute to the aroma and flavor of coffee. Aldehydes are formed during the roasting process and are responsible for the nutty, caramel-like, or fruity notes found in coffee. They are also one of the compounds responsible for the aroma of freshly brewed coffee. Aldehydes are typically measured during coffee cupping using gas chromatography, which allows for a precise analysis of the types and amounts of aldehydes present in the coffee sample. Coffee professionals use this information to evaluate the quality and flavor profile of different coffee beans and roasts.
Aldehydes explained in simple terms
Aldehydes are things that make coffee smell and taste different. They happen when coffee beans get roasted. Different types of aldehydes make coffee smell like nuts, caramel, or fruit. People who work with coffee can use special tools to measure how much of each type of aldehyde is in the coffee. They use this information to decide how good the coffee is and what it tastes like.
Aldehydes main points to remember
- Aldehydes are compounds that contribute to the aroma and flavor of coffee.
- They are created when coffee beans are roasted.
- Different types of aldehydes can create different aroma and flavor notes in coffee, such as nuts, caramel, or fruit.
- Special tools called spectrophotometers can be used to measure the amount of aldehydes in coffee and help determine the quality and taste of the coffee.