#flavor-analysis

#flavor-analysis

The e-nose is one of three advanced techniques the research team used to confirm what is essentially a fingerprint of volatile aroma compounds associated with coffees from eight specific countries.

Caffelatto's café mocha did not meet expectations, displaying a sour smell and an overly acidic coffee that overwhelmed any chocolatey notes, with no signs of vanilla or spices.

The rice-brewed beers had less worty flavors and distinct vanilla or buttery notes due to lower levels of aldehyde compounds, indicating flavor diversity in non-alcoholic beers.

With a strong garlic aroma promising a treat, the three cheese Texas toast kettle chips ultimately disappointed with a salty, powdery cheese coating that overshadowed flavor.