To start with aroma is the smell of coffee. It's responsible for many of the flavor attributes not directly perceived by the tongue (which are sweet, salt, bitter, sour and umami). There are over 800 known aromatics in coffee with new ones being discovered regularly thanks to advances in testing equipment.
"BookFoodLanguage is a vibrant space for book reviews, literary reflections, food stories, language insights, and cultural explorations. Discover honest reviews of fiction and non-fiction, delicious food experiences, tips on language and communication, and thought-provoking write-ups. A perfect blog for readers, food lovers, and curious minds seeking knowledge, creativity, and inspiration."
Subscribe to:
Post Comments (Atom)
STREET FOOD Vs RESTAURENT FOOD: WHERE DOES THE REAL FLAVOUR LIE
Every city has its heartbeat — and in India, that heartbeat often hums around a street food stall! The sizzle of oil, the chatter of peo...
-
Happiness 101 is an essay by Geeta Padmanabhan. She is a freelance journalist, writer and blogger based in Chennai. Her blog, Grandma'...
-
The English Novel properly came into being in the 18 th century. Its four originators were Samuel Richardson (1689-1751), Henry Fiel...
No comments:
Post a Comment