Along with 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..., Ketones are important carbonyl compound that contribute over 20% to coffee aromatics. Formed from carbohydrates in the roast process, they result in 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... and flavor ranging from floralFloral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it..., herbaceous, butteryA mouthfeel description indicating thickness and creaminess, and can also be a flavor description.: Buttery is primarily a mouthfeel description indicating thickness and creaminess. It indicates a high..., caramelCaramel is a desirable form of sweetness found in the flavor and aroma of coffee, and is an extension of roast taste. Extremely light or dark coffees will..., vanillaVanilla notes in coffee are often related to caramelization notes, as butter and vanilla can be found in flavors and aromatics of roast reactions from reducing of sugars., milky, saffron, beef, etc.