While providing us with caffeine, coffee also provides thousands of flavors, which makes people rush.
From our nose to smell the taste, and the last nose behind the smell, the flavors we can understand are different.
Sometimes I can always hear the old coffee next to it and say that this cup of coffee is good, or this cup of coffee is fragrant for a long time, or it is long -lasting. There are many reasons for the "post -flavor" of this series, one of which is brought by lipids.
Although we do not know if the lipid itself has flavors, under normal circumstances, lipids exist together with other flavored substances, producing a strong and lasting flavor.
Lipids are not only a seasoning part, but he also affects the durability of the aroma of coffee. A lot of volatile flavors are the common perfume components.
This kind of substance is closer to fat and oil, and has high -intensity fat -soluble. Most of the dissolved substances are called essential oils or flavors. The aroma of coffee escaped from the water. In the cup, after drinking, it will be covered with our esophagus and oral cavity, and then volatilizes into our nasal cavity, affecting our back of the nose. And there are a large amount of flavors saved by lipids temporarily retained on the surface of the tongue, so as to slowly release the sense of taste and smell of our taste and smell slowly for a long time.
