Aroma
A signature aroma
As with the world’s best wines, you can explore the unique characteristics of illy through the sense of smell. The aroma of coffee comes from the volatile substances that are released during the roasting process as a result of a series of chemical reactions that take place within the bean. Aroma is sensed by smelling the coffee and also retro-nasally when volatile compounds waft into the nasal passages while coffee is in the mouth or has been swallowed. A mixture of approximately 25 highly potent volatile compounds of the over 850 identified so far are responsible for most of the experience we know as coffee taste.
Inhale deeply for a few seconds, letting the steam lift the aromatic notes. Try to recognize the fresh, light fragrances of flowers, fruits and nuts. The following is a list of some of the most easily identifiable and desirable aromas found in coffee:
Roasted: Characteristic aroma resulting from the transformation of sugars that takes place within the bean during roasting.
Chocolatey: An aroma that is reminiscent of cocoa with a trace of vanilla.
Floral: An aroma that resembles the smell of fresh flowers in general, without recognizable single notes.
Fruity: Refers to the scent of fresh fruit, especially that of citrus fruit.
Grassy, toasted bread: Aromas that are pleasant within certain limits.