Coffee manufacturers want to make sure that only products of excellent sensory quality leave their house. To this aim, many companies employ trained sensory panels who are regularly evaluating the products as part of their in-house quality control. But what is the best way to specifically train your sensory panel for your brand?
Each sensory kit contains 15 ampoules with one selected aroma compound per ampoule. Whether your interest in the flavour of coffee is of professional or private nature,
aromaLAB´s sensory kit for key aroma compounds and off-flavours in coffee is the right choice for you. It is ready to use, easy to handle and comes with a detailed instruction for correct and effective use. For further information please
contact aromalab GmbH.
| No. |
compound |
odour quality |
property |
| 1 |
2-furfurylthiol |
coffee |
key aroma compound |
| 2 |
furaneol |
caramel |
key aroma compound |
| 3 |
4-vinylguajacol |
clove |
key aroma compound |
| 4 |
guaiacol |
smoky |
key aroma compound |
| 5 |
2-methylbutanal |
malty |
key aroma compound |
| 6 |
3-mercapto-3-methylbutylformiate |
blackcurrant |
key aroma compound |
| 7 |
β-damascenone |
cooked apple |
key aroma compound |
| 8 |
2,3-butandione |
butter |
key aroma compound |
| 9 |
2-ethyl-3,5/3,6-dimethylpyrazine |
earthy |
key aroma compound |
| 10 |
2,4,6-trichloroanisol |
mouldy |
off-flavour |
| 11 |
geosmin |
earthy, beetroot, mouldy |
off-flavour |
| 12 |
2-methylisoborneol |
mouldy |
off-flavour |
| 13 |
2-isopropyl-3-methoxypyrazine |
bell pepper |
off-flavour |
| 14 |
ethyl-2-methylbutanoate |
fruity |
off-flavour |
| 15 |
δ-decenolactone |
coconut |
off-flavour |
