Furans are important contributors to coffee Aroma 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 flavor profile and come from the perception More, contributing to sweet, Nutty 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 roast taste and the degree of roast, More, In 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 the difference in terms of these two More or caramel-like smells. They are derived mainly from Sucrose 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 roasting process through various reactions and thermal More and Polysaccharides during roasting, a product of A 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 reactions, and requires higher temperatures. These reactions More. It is estimated there are 126 possible furans found in coffee.