There are 70 identified Pyrroles in coffee, important aromatic compounds.: There are 70 identified Pyrroles in coffee, important aromatic compounds, thermally formed by a reaction of aldoses with 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 in the MaillardAn important reaction in coffee roasting that results in the browning of the green coffee seed.: The Maillard reaction is a chemical reaction between an amino acid and... ...more group of roast reactions. Pyrroles are derived mainly from trigonellineTrigonelline is a bittering compound that is reduced as the roast gets progressively darker. Trigonelline is 100% soluble in water and therefore will end up in the cup.... ...more according on one source. In general they relate to unfavorable flavors characteristic of trigonelline bitterness; metallic, earthyEarthy is a flavor term with some ambivalence, used positively in some cases, negatively in others.: Sumatra coffees can have a positive earthy flavor, sometimes described as "wet... ...more, mustyOff aroma and flavor that reminds one of a dank, moldy closet. This flavor can hint at a dangerous coffee mold and should not be consumed.: Off aroma... ...more, oily, alliaceous, garlic, mushroom, etc.
