We perceive the bitterness of the coffee as a result of the taste sensation of the taste buds gathered around the back of the tongue for some bitter organic compounds arising through the roasting process. the coffee. On the other hand, there are also other bitter compounds that can interact with proteins in saliva that precipitate and stick to the tongue. Therefore, the bitter taste seems to be the mainstay of this drink that we feel.
This article will discuss the organic compounds that contribute to the bitter taste of coffee and the precipitating compounds in coffee. But first we hear the scientists:
Why does coffee taste bitter?
Scientists have conducted studies and observations on the bitterness of coffee. For example, the allegation of chemist Al McCamey and colleagues presented:
The level of bitter taste receptors in the mouth when drinking coffee is correlated with the degree of extracting the organic compound creating flavors depending on the roasting process, the mineral ingredients in coffee water, temperature of coffee brewing water, brewing and coffee brewing time, coffee pulverizing size, and brewing method.
- Making coffee with soft water or distilled water will keep the bitterness in coffee more than when using hard water, because hard water has many mineral components that will interact with organic compounds in coffee. the taste of coffee ..
- The hotter the coffee, the less bitter it feels, if the coffee cools down, the bitter taste is felt more by the sensory nerve cells in the palate. This is due to the fact that the aromatic compounds that evaporate during hot coffee tend to be opposite and balanced with the bitter compounds in coffee in the mouth of the person.
- The bitterness of coffee will decrease if more sugar sacaro, salt, etc. are added.
- Robusta coffee has a higher content of organic chemicals to create a bitter taste than the acid generated by roasting.
- Some researchers have found that the treatment of coffee by wet or dry processing does not affect the bitterness of the coffee although the overall taste through these two processing methods is different. significantly.
- The caffeine inherently has a distinct and characteristic bitter taste, the test threshold is 75-155 mg / L (60-200 mg / L (discovered by Clarke Chemist). that the bitter taste of caffeine contributes only about 10% of the overall bitter taste found in coffee.
- Hardwick analyst and chemist found that the bitterness of coffee is greatly reduced when meeting polyphenols compounds Maier reports that through the acidic heat effect of the coffee is reduced by the increased bitterness caused by the reaction. Biosynthesis compounds at high temperature stage.
- The precipitant and bitter taste in coffee has been attributed to dicaffeoylquinic acid, rather than monocaffeoylquinic acid as previously known.
- Quinic acid - a product derived from chlorogenic acids - a major factor causing the bitter taste found in coffee by McCamey. This is the main reason coffee has a bitter taste.
(Collect)
