Caramel & Chocolate

Caramel belongs to the Caramel & Chocolate group in the Scentone aroma kit T100 ver No.051 and T144 ver No.081.

This sensory note leans toward sweetness, buttery richness, and a hint of light fruitiness. When tasting, imagine a glossy stream of golden-brown caramel slowly melting and blending into each sip of coffee.

This flavor is formed by a combination of natural compounds found in coffee, including Vanillin extract, Isoamyl alcohol, Acetaldehyde, and Pyrazine derivatives.

Brown sugar is part of the Caramel & Chocolate group in T100 ver No.052 and T144 ver No.085.

It expresses a warm and sweet profile, blending caramel and hard toffee notes with subtle hints of herbs and a light earthy finish.

This sensory note is primarily created by compounds such as Ethyl maltol, Triethyl citrate, and Furfural, commonly found in coffees with high sweetness and light to medium roast levels.

Honey is included in the Caramel & Chocolate group under T100 ver No.053 and T144 ver No.082.

This is a graceful and charming aroma, combining gentle sweetness with floral, fruity, and slightly spicy notes—like golden honey flowing from a flower petal.

Key compounds responsible for this perception are Fenugreek extract, Methyl phenyl acetate, and Homofuronol.

Maple syrup is part of the Caramel & Chocolate group in T100 ver No.054 and T144 ver No.080.

This note brings together caramel, earthy and herbal tones, along with a light woody accent.

The main compounds that contribute to this sensory experience are Vanillin and Ethyl maltol, usually present at moderate levels in roasted coffee beans.

Milk chocolate is featured in the Caramel & Chocolate group of T100 ver No.055 and T144 ver No.087.

This sensory note evokes a rich, creamy sweetness—like a piece of milk chocolate melting gently on your tongue.

It’s developed through the presence of compounds such as Cocoa extract, 2-Methylbutyric acid, and Sulfurol.

Dark chocolate belongs to the Caramel & Chocolate group in the Scentone aroma kit T100 ver No.056 and T144 ver No.088.

This is a bold and intense sensory note, characterized by deep, dry bitterness, often accompanied by a mild acidity and a lingering hint of sweetness.

The rich bitterness is primarily derived from compounds such as Cocoa extract, Nerolidol, and 2,3,5-Trimethylpyrazine.

Mocha is part of the Caramel & Chocolate group, featured in the Scentone aroma kit T100 ver No.057.

This note evokes a refined blend of chocolate and coffee, with added sweetness from sugar and a creamy, velvety mouthfeel—much like sipping a warm mocha.

The combination of bitter, sweet, and creamy sensations comes from compounds like Cocoa extract, Butyric acid, and Ethyl nonanoate.

Cream is a sensory note in the Caramel & Chocolate group, listed in the Scentone aroma kit T100 ver No.058 and T144 ver No.091.

In coffee, the cream note creates a soft, velvety impression—rich yet not heavy—with gentle earthy undertones and a light sweetness, like smooth milk cream slowly melting on your tongue.

This perception is shaped by natural compounds such as 8-Decalactone, Ethyl vanillin, and trans-2-Hexenal present in the coffee bean.

Butter is part of the Caramel & Chocolate group, identified in the Scentone aroma kit T100 ver No.059 and T144 ver No.092.

It recalls the sensation of melting butter on warm bread—rich, smooth, and aromatic. In coffee, this note resembles the luxurious blend of butter, milk, and cream.

This creamy, indulgent character is produced by compounds like Decanoic acid, Isoamyl alcohol, and Hexanal found naturally in coffee beans.

Yogurt is a note in the Caramel & Chocolate group, found in the Scentone aroma kit T100 ver No.060 and T144 ver No.093.

When a coffee carries a yogurt-like impression, it feels smooth and gentle on the palate, with a pleasant, clean acidity—similar to a soft, creamy layer resting on top of a cup.

This refreshing and appealing flavor comes from compounds such as Acetic acid, Ethyl myristate, and cis-3-Hexenol.

Vanilla is a sensory note in the Caramel & Chocolate group, found in the Scentone aroma kit T100 ver No.077 and T144 ver No.084.

Vanillin evokes a cup of coffee that feels sweet, fresh, clean, floral, and fruity.

This sensory impression is formed by compounds such as Ethyl myristate, Anisic alcohol, γ-Nonalactone, Vanillin Propylene Glycol Acetal, and Vanillin.

The roasted coffee bean note belongs to the Caramel & Chocolate group and is featured in the Scentone aroma kits.

It is one of the most recognizable aromas—capturing the moment coffee just exits the roaster. It brings out layers of acidity, caramel, grassy tones, oiliness, and sweetness.

This flavor is formed by a mix of compounds generated during the roasting process, including Coffee extract, Pyrazine derivatives, Furan, and Butyric acid.

This vanilla note is also part of the Caramel & Chocolate group, listed in the Scentone aroma kit T144 ver No.083.

Although it is still being studied in more depth, it is generally recognized as a familiar aroma with light sweetness and a refreshing character, reminiscent of pastries or natural vanilla ice cream.

The terminology and key components behind this sensory note are still under review for better clarity and definition.

Cacao is a sensory note in the Caramel & Chocolate group, identified in the Scentone aroma kit T144 ver No.089.

It recalls the rich, intense flavor of chocolate that retains some of its natural bitterness. The cacao note often appears as a thick, dry, slightly sharp background tone—commonly found in lightly roasted coffees.

The compounds responsible for this note are still under ongoing research and development within the Scentone dataset.

Condensed milk is a sensory note in the Caramel & Chocolate group, included in the Scentone aroma kit T144 ver No.090.

It brings a bold, creamy sweetness—rich and smooth—resembling traditional Vietnamese coffee with condensed milk.

Currently, the specific compounds contributing to this sensory note are still being studied and officially identified.