How many key aroma compounds are typically associated with coffee's signature aroma?

The typical number of key aroma compounds associated with coffee's signature aroma falls within the range of 28 to 30. These compounds contribute significantly to the complex fragrance and flavor profile of coffee, making it distinct and enjoyable.

Coffee's aroma is a result of various volatile compounds released during roasting, such as aldehydes, esters, ketones, and phenolic compounds, each playing a unique role in the overall sensory experience. The 28 to 30 compounds identified cover a broad spectrum, allowing for the rich diversity found in different coffee varieties and roast profiles.

Understanding this number is crucial for coffee professionals, as it informs roasting techniques and the evaluation of coffee quality, aiding in the development of the desired flavor and aroma characteristics in the cup.