味覺與嗅覺（一）/Taste and Smell (Part 1)

揭開「味覺」的神秘面紗：

1. 基本概念

• 味覺是感知化學刺激的一種感覺

• 味蕾分佈在舌頭上，需溶解於水、油或唾液方能感受

• 科學界確認味覺能感受到五種基本味道：酸、甜、苦、鮮、鹹、脂肪。
• 辣、涼、麻不屬於味覺，而是其他感覺細胞的產物

2. 咖啡的味覺探索

• 咖啡含有酸、甜、苦等味道，風味50%來自先天條件。

• 香酸味源於咖啡豆中的有機酸。

• 刺激酸味是後加工或烘焙中的發酵作用。

• 酸味和澀味主要來自咖啡中的綠原酸，烘焙過程中轉化成奎寧酸與咖啡酸。

• 甜味來自咖啡豆的碳水化合物，成熟速度影響甜味濃度。

3. 烘焙的藝術

• 咖啡風味50%來自後天加工烘焙

• 梅納反應和焦糖化反應在140～165℃和160～200℃間發揮作用

4. 理解咖啡的口感

•   醇厚度是濃度的表現，由可溶咖啡固體總含量（TDCS）定義。

• 全脂牛奶和脫脂牛奶分別影響咖啡的濃稠感

• 產地和處理法影響咖啡的醇厚度，帶來層次豐富的風味

5. 油脂感與澀感的角色

• 脂質差異，阿拉比卡豆脂質高出60%

• 濾紙和金屬濾網影響咖啡油脂，高油脂增添咖啡的濃郁感。

• 澀感描述口腔乾燥或收斂感，與苦味容易混淆

• 多酚如綠原酸與二咖啡奎寧酸連結澀感，同時咖啡因也是澀感的成因之一

結語

適度的澀感讓咖啡風味更豐富，而過多可能是萃取過度的表現

每一杯咖啡都是感官的冒險，引領我們穿梭在味覺的奇妙世界

Unveiling the Mystery of "Taste":

1. Basic Concepts

• Taste is a sensation triggered by chemical stimuli.
• Taste buds, located on the tongue, must dissolve in water, oil, or saliva to be perceived.
• Scientists confirm the ability to perceive five basic tastes: sour, sweet, bitter, umami,  salty and Oleogustus.

• Spiciness, coolness, and numbness are sensations on the tongue's surface, not tastes generated by taste buds.

2. Exploring the Taste of Coffee

• Coffee contains flavors like sour, sweet, and bitter, with 50% of its taste influenced by inherent conditions.
• Acidity arises from organic acids in coffee beans.
• Stimulating acidity results from fermentation during post-processing or roasting.
• Both sourness and bitterness originate from chlorogenic acids in coffee, transforming into quinic and coffee acids during roasting.
• Sweetness comes from carbohydrates in coffee beans, and the ripeness speed affects sweetness intensity.

3. The Art of Roasting

• Half of coffee's flavor comes from post-processing roasting.
• Maillard reaction and caramelization occur optimally between 140–165°C and 160–200°C, respectively.

4. Understanding Coffee's Mouthfeel

• Fullness indicates concentration, defined by Total Dissolved Coffee Solids (TDCS).
• Full-fat and skim milk affect coffee thickness differently.
• Origin and processing significantly impact coffee's fullness, bringing a rich layer of flavors.

5. Roles of Oiliness and Astringency

Arabica beans have 60% more lipids compared to Robusta beans.

• Coffee oil filtration varies with paper and metal filters, affecting the perceived thickness.
• Astringency describes dryness or a contracting sensation in the mouth, often confused with bitterness.
• Polyphenols such as chlorogenic acids and diCQAs link to astringency, with caffeine contributing to this sensation.

Conclusion:

Balancing the right amount of astringency enhances coffee flavors, while excess may signal over-extraction.

Every cup of coffee is a sensory adventure, guiding us through the fascinating realm of taste.