Citrus & Other Fruits

Pomegranate is a sensory note categorized under Citrus & Other Fruits, found in T100 ver No.012 and T144 ver No.028.

In coffee, the pomegranate note often evokes a sweet, bright acidity with a hint of berry-like fragrance. Much like biting into juicy pomegranate seeds, it brings a youthful and vibrant sensation, blending delicate berry aromas with a soft, mellow base.

This sensory experience is primarily contributed by natural compounds in coffee such as cis-3-Hexenol, Ethyl acetate, Propionic acid, gamma-Decalactone, and 2-isopropyl-4-methylthiazole

Aloe belongs to the Citrus & Other Fruits category and appears in T100 ver No.014 and T144 ver No.031.

This note delivers a distinctive experience, combining mild bitterness, refreshing coolness, and the slightly viscous texture typical of succulent plants. In coffee, the aloe note gives a sensation of hydration, freshness, and a subtle woody nuance—like a cool stream gliding across the tongue.

Key compounds responsible for this note include Cinnamic Alcohol, Acetic Acid, and 8-Dodecalactone.

Lemon is a popular sensory note in the Citrus & Other Fruits group, present in T100 ver No.026 and T144 ver No.023.

It typically offers a refreshing, clean acidity with sharp, vivid brightness. Lemon in coffee evokes fresh lemon zest, a touch of citrus blossom, and a refined, smooth sourness that quickly spreads across the palate.

Major contributors to this flavor include Lemon oil, Terpineol, and Citral found in the coffee bean.

Orange is a sweet and easily recognizable note within the Citrus & Other Fruits group, featured in T100 ver No.027 and T144 ver No.022.

In coffee, it conveys a round and full-bodied sensation—a balance of ripe sweetness, gentle acidity, and a slight astringency on the tip of the tongue. This flavor is reminiscent of golden sunlight over ripe oranges, offering warmth and comfort.

The presence of orange oil in the coffee bean is the main factor behind this flavor.

Lime is a lively and energetic note in the Citrus & Other Fruits group, found in T100 ver No.028 and T144 ver No.024.

Compared to lemon, lime in coffee tends to be crisper and cooler, with more pronounced acidity, vibrant citrus tones, and occasionally a subtle, refined bitterness. It feels like a cool breeze on a fresh morning—awakening your senses with just a sip.

Lime oil in the coffee bean is the primary compound responsible for this refreshing brightness.

Citron, also known as Yuja, is a citrus note with a distinct East Asian character, found in T100 ver No.029 and T144 ver No.026.

It’s often described as having a smooth, fragrant acidity with gentle sweetness and aromatic depth—similar to the aroma released when you open a jar of yuja honey tea. This note is full of energy, freshness, and calmness.

A moderate presence of Linalool and Citral plays a key role in shaping this sensory experience.

Grapefruit is a sensory note under the Citrus & Other Fruits category, featured in T100 ver No.030 and T144 ver No.021.

In coffee, grapefruit notes offer a unique balance of refreshing acidity, light bitterness, and a clean, elegant sweetness. It often evokes the image of freshly squeezed grapefruit juice—crisp, pure, and stimulating.

This flavor is primarily due to the presence of grapefruit oil in the coffee bean.

Chinese Pear is a note within the Citrus & Other Fruits group, present in T100 ver No.031 and T144 ver No.029.

When coffee reveals a pear-like profile, it brings a sense of grace and juiciness—like a soft morning breeze gliding through the palate. The gentle sweetness and cooling muskiness leave a refreshing, serene impression, much like enjoying a freshly picked, ripe pear.

Compounds such as Hexyl Alcohol, Ethyl Maltol, and Hexanal are the key elements behind this sweet, fragrant, and clean profile.

Apple is a familiar flavor note in the Citrus & Other Fruits category, featured in T100 ver No.032 and T144 ver No.030.

The apple note in coffee offers a rounded and recognizable experience, with a gentle sweetness, a hint of light acidity, and a fresh finish—much like biting into a freshly peeled apple. It evokes images of a calm autumn day, where golden leaves rustle under warm sunlight and the air feels crisp and clean.

Compounds such as Isoamyl acetate, Butyl alcohol, trans-2-Hexenal, alpha-Damascone, and gamma-Undecalactone contribute to this distinctive apple flavor.

Chinese Quince is part of the Citrus & Other Fruits category, found in T100 ver No.033 and T144 ver No.027.

This note exudes elegance and delicacy, with a complex bouquet that blends floral, fruity, and herbal tones—like a subtle floral perfume that brushes past the wrist and lingers gently.

A relatively high concentration of Ethyl butyrate, along with compounds like Furanone, trans-2-Hexenal, Benzaldehyde, and cis-3-Hexenol, are key to producing the quince-like aroma in coffee.

Mandarin is a bright and vibrant note within the Citrus & Other Fruits group, present in Scentone T144 ver No.025.

The mandarin note in coffee often evokes a juicy, sweet, and slightly citrusy experience, sometimes accompanied by hints of orange peel oil. While specific compounds are still being studied, the overall impression is clear: a refreshing, pleasant citrus tone.

Acetic acid is a sensory note in the Citrus & Other Fruits group, encoded in T144 ver No.032.

Although detailed compound data is under further research, acetic acid in coffee typically presents a light, bright, and slightly tangy note—like a delicate touch of fruit vinegar that adds sparkle to the overall flavor.

n-Butyric acid (a short-chain fatty acid) is categorized under Citrus & Other Fruits in T144 ver No.033.

While supporting compounds and terminology are still being clarified, n-Butyric acid is commonly associated with unpleasant, rancid odors—reminiscent of spoiled butter, certain cheeses, body odor, or vomit. It occurs naturally in dairy products and during certain fermentations.

isovaleric acid (a short-chain fatty acid, an isomer of valeric acid and a conjugate of isovalerate) appears in the Citrus & Other Fruits category in the Scentone aroma kit T144 ver No.034.

It is known for its association with Swiss cheese and beer, and often evokes off-notes like fermented fruit, rancid odors, and a persistent sourness. In coffee, the exact related compounds and sensory terminology are still being explored.

Winey is a prominent note in the Citrus & Other Fruits group, listed in T144 ver No.035.

This descriptor suggests the flavor of fruit that has undergone mild fermentation, producing a full-bodied, rich, and sometimes lingering aftertaste. The associated compounds and standardized terminology are still being developed.

Whisky is a sensory descriptor in the Citrus & Other Fruits category, part of the Scentone aroma kit T144 ver No.036.

It evokes a warm, robust feeling—often a result of complex fermentation and flavor development. The specific compounds and commonly used terms are currently under further investigation and will be updated in due course.

Rum is a seductive and distinctive note in the Citrus & Other Fruits category, featured in T144 ver No.037.

This flavor typically carries a sweet, rich profile, blending hints of caramel with dried fruit. In coffee, rum-like notes are associated with warmth and indulgence. Related terminology and compound data are still being studied and will be updated when available.