Cereal & Nut

Hazelnut is a representative flavor in the Cereal & Nut category, identified as No.040 in Scentone T100 and No.076 in T144.

In coffee, hazelnut aromas give off a nutty, woody character with starchy, mildly sweet, and gently bitter undertones. When sipping, you may feel as if you're near freshly roasted hazelnuts.

The presence of compounds like gamma-Decalactone, Butyl butyryl lactate, and 2,6-Dimethoxyphenol in coffee plays a key role in recreating this rich and harmonious sensory experience.

Walnut belongs to the Cereal & Nut group, listed as No.041 in T100 and No.077 in T144.

This flavor is known for its mild astringency, gentle bitterness, and nutty richness. It brings a round, full-bodied mouthfeel—like a thin layer of oil softly coating the tongue.

This note is typically associated with compounds such as 3-hydroxy-4,5-dimethyl-2(5H)-furanone, Nutmeg oil, Benzaldehyde propylene glycol acetal, and various aromatic aldehydes.

Pine nut is a nuanced note within the Cereal & Nut group, found in T100 No.042 and T144 No.075.

Its aroma in coffee opens up a world of buttery, delicate sweetness, accompanied by a soft and fresh mouthfeel—like a morning breeze brushing through a pine forest.

This flavor is attributed to compounds such as γ-Nonalactone and Triethyl citrate, which harmonize beautifully in the brew.

Almond is a signature flavor note in the Cereal & Nut group, identified as No.043 in T100 and No.073 in T144.

It often evokes the taste of amaretto—rich, nutty, slightly bitter, with a lingering sweetness. Both the nose and palate can detect its distinct depth and roasted sweetness.

This sensation is primarily due to the presence of Isopropyl alcohol, Methyl cyclopentenolone, and γ-Octalactone extracted during brewing.

Peanut is part of the Cereal & Nut group, appearing in T100 No.044 and T144 No.074.

It delivers a warm, nutty richness reminiscent of peanut butter and roasted nuts.

These flavors arise from compounds like Isobutyraldehyde and Triethyl citrate, which are absorbed and transformed by the coffee bean throughout its growth and processing.

Pistachio is a unique sensory note in the Cereal & Nut category, listed in T100 No.045 and T144 No.072.

Its flavor is marked by light bitterness, woody and fruity nuances, blended with a subtle sweetness.

If you notice such a combination in your cup, it may be due to the presence of γ-Octalactone and Methyl cyclopentenolone.

Sesame is another member of the Cereal & Nut group, found in T100 No.046 and T144 No.070.

Its flavor profile is creamy, aromatic, and sweet—similar to milk—accompanied by subtle cereal tones and a nutty roundness.

This note is created by compounds such as Natural Barley Flavor and 4,5-Dimethylthiazole present in roasted coffee.

Red bean is a flavor descriptor in the Cereal & Nut category, identified as T100 No.047 and T144 No.071.

It evokes a gentle earthy aroma, mellow sweetness, and a rustic, familiar character—reminiscent of traditional sweet red bean desserts in East Asian culture.

This flavor arises from natural aroma compounds like Vanilla Extract and Ethyl Maltol, which develop during the coffee’s flavor formation process.

Malt is part of the Cereal & Nut category in the Scentone T100 ver No.048 and T144 ver No.068 aroma kits.

This aroma is often described as creamy, sweet, slightly earthy, with a hint of smokiness.

The malt-like perception in coffee is primarily due to the presence of compounds such as Furfural and Methyl-2-pyrrolyl ketone.

Scorched rice belongs to the Cereal & Nut category in the Scentone T100 ver No.049 and T144 ver No.079 aroma kits.

This note evokes roasted, smoky, and toasted rice aromas, reminiscent of the crispy golden crust at the bottom of a rice pot.

It is linked to naturally occurring compounds developed during coffee roasting, including Ethyl acetate, 5-Methyl furfural, 2-Acetylpyrazine, delta-Dodecalactone, and Methylcyclopentenolone.

This aroma is classified under Cereal & Nut in the Scentone T100 ver No.050 and T144 ver No.086 aroma kits.

It combines sour, caramel, grassy, oily, and sweet sensations—typical of freshly roasted coffee beans.

This profile arises from several characteristic compounds in coffee such as Coffee extract, Pyrazine derivatives, Furan, and Butyric acid.

Corn is part of the Cereal & Nut group in Scentone T144 ver No.069.

Its aroma is mildly sweet, nutty, and slightly milky, reminiscent of steamed or lightly roasted corn-based cereals.

While specific key compounds have not been clearly identified, this sensory note is believed to originate from natural components in coffee that resemble the creamy sweetness of corn.

Sesame oil is listed under Cereal & Nut in the Scentone T144 ver No.070 kit.

It carries a rich, nutty, and deeply aromatic profile, representing the intense oiliness of roasted sesame seeds.

This perception is formed by natural fatty and volatile compounds released during coffee roasting, though the exact composition is still under further study.

Sweet potato belongs to the Cereal & Nut category in Scentone T144 ver No.078.

It evokes a gentle sweetness, nutty aroma, and a touch of earthy notes—similar to the flavor of roasted or steamed sweet potatoes.

This aroma develops from naturally occurring compounds in coffee during fermentation and roasting, although the specific substances are still being researched.