An ester is an often fragrant organicGrown without the use of artificial fertilizers, herbicides, etc.: Organic coffee has been grown according to organic farming techniques, typically without the use of artificial fertilizers. Some farms... or partially organic compound formed by the reaction between an acid (including amino acidsMany acids contribute to coffee flavor: acetic, malic, citric, quinic, tartaric, phosphoric, etc.: Many acids contribute to coffee flavor; malic, citric, quinic, tartaric, phosphoric, etc. See Acidity or...) and an alcohol. They play a smaller role in coffee aromatics than KetonesAlong with Aldehydes, Ketones are important carbonyl compound that contribute over 20% to coffee aromatics. Formed from carbohydrates in the roast process, they result in aroma and flavor... and AldehydesAn important factor in coffee aromatics, partially formed in roasting by the interaction of fatty acids and oxygen: Along with Ketones, Aldehydes are an important factor in coffee..., but can be distinct fruit flavor contributors.
