Thursday, 23 April 2015 23:55

The Aroma of Green Coffee and Bell Peppers

That's right. These nitrogen containing pyrazines or specifically 3-isobutyl-2-methoxypyrazine are present in a wide range of food products including green coffee and bell peppers. 

In general, pyrazines can exhibit a variety of aromatic characters ranging from earthy, potato to peasy.

But depending on the exact molecule within this family, pyrazines can also exhibit nutty/roasted notes which play an important role to the quality of roasted coffee. 

So the next time your cupping an exotic coffee - think 'bell pepper" and you may very well find it. Want to leave a comment, please feel free to do so below.

Read 13037 times Last modified on Saturday, 19 March 2016 16:50