The aromas and flavors of coffee have a multitude of personalities that mirrors the different regions and cultures from which it comes and where it is savored.
The volatile aromatics, flavors, and taste profiles require a unique a language by which we can communicate with others the sometimes subtle and other times overwhelming rush of sensation we experience as we gently inhale the aroma and allow the coffee to roll over tongues.
Our goal is to find the most representative aromas found in coffee today.
By combining chromatographic data with simultaneous olfactory data, the results give greater insight into what compounds are responsible for what aromas.
GLOBAL SENSORY PANEL
< EXPERT PANEL>
USA 15 / BRAZIL 7 / HONDURAS 46 / CHILE 12
CHINA 45 / KOREA 223 / TAIWAN 43 / HONGKONG 56
INDONESIA 32 / VIETNAM 66 / THAILAND 22
< CONSUMER PANEL>
USA 80 / CHINA 200 / KOREA 200 / TAIWAN 80
HONGKONG 80 / VIETNAM 100 / THAILAND 80
SCENTONE SENSORY PROGRAM enables both coffee enthusiasts and trained professionals with a level of exactness and certainty never before available.