Furans are important contributors to coffee aromaAroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally": The aromatics of a coffee greatly influence its... ...more, contributing to sweet, nuttyNutty is a broad flavor term, reminiscent of nuts ... but what kind exactly?: Nutty is a broad flavor term, reminiscent of nuts. It is tied intrinsically to... ...more, fruityIn some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see... ...more or caramel-like smells. They are derived mainly from sucroseSucrose is important to the taste of sweetness in light roast coffees, as it is completely converted or destroyed in darker roasts.: Sucrose is largely destroyed by the... ...more and Polysaccharides during roasting, a product of caramelizationA reaction involving sugars that occurs during coffee roasting. A caramelized sugar is less sweet, but has greater complexity of flavor and aroma. Caramelization is slower than Maillard... ...more. It is estimated there are 126 possible furans found in coffee.
