A set of chemical compounds found in coffee, including nicotinic acid (niacin): Pyridines are a product of pyrolysisA type of thermolytic reaction of organic materials. In coffee roasting it results in caramelization, and a host of other chemical and physical changes in the coffee.: Pyrolysis... ...more involving sugars and 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... ...more, and other routes. They are mainly responsible for harsh notes: bitterBitterness is one of 5 basic tastes: Sour, Sweet, Salty, Bitter and Umami (savory flavors). There are many types of bitterness, hence not one avenue to tracking down... ...more, astringentAstringency is a harsh flavor sensation, acrid flavor, that provokes a physical reaction on the toungue, the tactile feeling of papery dryness. It can have saltiness, sourness and... ...more, roasty, burntBurnt flavors in coffee are the result of over-roasting, fast roasting, or roasting in a high-heat environment. This often occurs when the initial roaster temperature when the green... ...more notes, but can also give hazelnut, tobacco, aniseAnise seed is highly aromatic and has a flavor similar to fennel and licorice, used to flavor various foods and liquors: Anise is a flowering plant in the... ...more, 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... ...more and other aromas.
