Taste

Vietnamese Coffee Exporter
Natural processed

Taste simply means Taste, which together with aroma  (scent) and mouthfeel (feeling) these three attributes make up the perception of coffee flavor (i.e. flavor ). In the food industry in general, as is understood to describe the sensations on the tongue include bitter, sour, spicy, salty, sweet, and umami.

Taste – Taste relates to how our tongue and mouth interact with food and drink 

Taste, Aroma & Flavor

Although directly related aroma and taste are not interchangeable. Taste can be understood as taste and refers to the senses inside the mouth, mainly from the tongue. Aroma – ie the scent that appears inside the nose and is specifically related to the sense of smell. Finally, the flavor is when the sensation is obtained when and taste and aroma converge

Taste Profile

In fact, the concept of  Taste profile has a very elusive definition and there is not even an article on Wikipedia for the concept. Particularly for the coffee industry, the first concepts of the precise and uniform description of flavor properties were initiated about 20 years ago by the  SCAA  (Specialty Coffee Association of America) and resulted in the  Coffee Taster’s Flavor Circle) was born.

Researches by WCR (World Coffee Research) have produced a sensory terminology system describing coffee flavor (Coffee Lexicon) and identified more than 110 flavor characteristics present in coffee. This allows us to better understand what we like or dislike about coffee and tailor production and procurement accordingly.

Taste of the roast

One of the terms often mentioned when talking about coffee flavor. The taste of the roast describes the various sensations associated with dark roasted coffee, including caramel, pungent notes, etc. as opposed to the characteristics of light-roasted coffee.

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