CAFFEOL Meaning and
Definition
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Caffeol is an organic compound that is responsible for the characteristic aroma and flavor of coffee. It is a volatile compound belonging to the class of aromatic compounds known as phenols. Caffeol is formed during the roasting process of coffee beans from the thermal degradation and decomposition of various precursor compounds.
In terms of its chemical structure, caffeol consists of a benzene ring substituted with hydroxyl (-OH) and methoxy (-OCH3) groups at different positions. These functional groups contribute to its aromatic properties and are responsible for the unique sensory experience associated with coffee consumption.
The presence and composition of caffeol can vary depending on several factors, including the type of coffee beans, the roasting temperature, and the duration of the roasting process. It is worth noting that caffeol is not only present in roasted coffee beans but can also be found in brewed coffee due to the extraction of volatile compounds during the brewing process.
The aroma and flavor of caffeol are highly valued in the coffee industry, as they contribute to the overall sensory profile of coffee. Caffeol is often described as having a rich, intense, and pleasing aroma with notes of roast, nuts, chocolate, and fruits. It plays a significant role in determining the quality and character of different coffee varieties and is frequently used as a descriptor in coffee tasting and evaluation.
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Caffeone, C3H10O2, an aromatic oil obtained by roasting coffee, probably the methyl ether of saligenin; the coffee aroma is believed to be due to this substance.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
Common Misspellings for CAFFEOL
- xaffeol
- vaffeol
- faffeol
- daffeol
- czffeol
- csffeol
- cwffeol
- cqffeol
- cadfeol
- cacfeol
- cavfeol
- cagfeol
- catfeol
- carfeol
- cafdeol
- cafceol
- cafveol
- cafgeol
- cafteol
- cafreol
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