Related to FuransFurans are important contributors to coffee aroma, contributing to sweet, nutty, fruity or caramel-like smells. They are derived mainly from sucrose and Polysaccharides during roasting, a product of... ...more, they are a product of sugars and 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.: Pyrans are related to Furans, aromatic compounds in coffee, derived from sugars. Also referred to as Pyranols and Pyranones, one of the more important is called Maltol, having 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, 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... ...more sweetnessSweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly... ...more, jam-like, pineapple, strawberry descriptors attached to it.
