Others

Medicinal (Phenol) is one of the sensory notes used to describe the flavor of coffee in the Others group, listed as Ver. No. 133 in the Scentone Aroma Kit T144.

This note often evokes the smell of disinfectants, mouthwash, or iodine. It is a common indicator of the presence of phenol—a compound that can result from uncontrolled fermentation or the growth of undesirable microorganisms.

The terminology and compounds associated with the Medicinal note in coffee are still under research by Scentone and will be updated in the future.

Rubber is another sensory note from the Others group, listed as Ver. No. 134 in the Scentone Aroma Kit T144.

This aroma typically suggests tire-like smells, light burnt materials, or synthetic rubber. It is generally considered an off-flavor, often resulting from faulty fermentation, contamination, or exposure to unclean equipment.

Scentone is currently working to identify the relevant terminology and compounds for this note. Further information will be provided as the research progresses.

Guaiacol is a sensory descriptor in the Others group, listed as Ver. No. 135 in the Scentone Aroma Kit T144.

Its aroma resembles light smoke, charcoal, or burnt wood, and it is often found in dark roasts or coffee that has experienced tipping or scorching during roasting. Guaiacol is also one of the key compounds responsible for smoky and caramelized flavors in food.

The descriptive terms and chemical components behind this note are still being studied by Scentone and will be updated soon.

Rancid (Caprylic) is a sensory note within the Others group, listed as Ver. No. 136 in the Scentone Aroma Kit T144.

This note typically carries the smell of rancid oil, spoiled fat, or wax. It is a common indicator of stale coffee, oxidized beans, or high-lipid content stored in unstable conditions.

Scentone is currently researching the terminology and chemical basis of this flavor attribute, and the information will be released once the study is complete.

Resinous is another sensory descriptor from the Others group, listed as Ver. No. 137 in the Scentone Aroma Kit T144.

This note brings to mind the aroma of pine resin, cedarwood, or other essential-oil-rich woods—often slightly spicy, warm, and sticky in character. It may appear as a natural trait of certain coffee varieties or be influenced by the growing environment.

Scentone is still exploring the appropriate terminology and compounds responsible for the Resinous note, and updates will be provided soon.

Leather is one of the sensory descriptors in the Others group, listed as Ver. No. 138 in the Scentone Aroma Kit T144.

This note often gives a dry, slightly harsh, and vintage-like impression—reminiscent of tanned leather or aged objects. It may occur naturally in certain coffees with extended fermentation or due to specific storage conditions.

Scentone is currently studying the terminology and aromatic compounds behind this note, and updates will be provided once the research is complete.

Nail Polish is a sensory note in the Others group, listed as Ver. No. 139 in the Scentone Aroma Kit T144.

This aroma is often associated with a sharp, chemical, and pungent smell. It typically signals the presence of volatile esters or acetates—compounds that may arise during unstable fermentation.

Scentone is still exploring this sensory note, and further information on its terminology and chemical composition will be shared once available.

Mothball is one of the sensory descriptors in the Others group, listed as Ver. No. 140 in the Scentone Aroma Kit T144.

This note recalls the strong, pungent smell of camphor balls, often used as insect repellents. Its presence in coffee is usually a sign of contamination or abnormal fermentation.

Scientific data on this note is still limited, and research is ongoing.

Soapy is a sensory note found in the Others group, listed as Ver. No. 141 in the Scentone Aroma Kit T144.

This note brings about an artificial and unpleasant taste, reminiscent of soap. It can result from uncontrolled enzymatic activity or esterification reactions during fermentation.

The terminology and compounds responsible for this note are currently under investigation by Scentone and will be updated in due course.

Mossy is one of the sensory descriptors in the Others group, listed as Ver. No. 142 in the Scentone Aroma Kit T144.

This note evokes the sensation of damp, old, moss-covered environments—like a stone wall after rain or a poorly ventilated space. It can appear in coffees that were poorly dried or stored under inadequate conditions.

Scentone is conducting further analysis of the compounds contributing to this note, with detailed information to be provided upon completion.

Musty (3-Octanol) is a sensory descriptor in the Others group, listed as Ver. No. 143 in the Scentone Aroma Kit T144.

This aroma suggests moldy, stale impressions—similar to old books, closed rooms, or moisture-damaged beans. It often indicates secondary fermentation due to high humidity or improper storage.

Scentone is currently researching the terminology and chemical compounds responsible for this note and will share results when complete.

Earthy (Geosmin) is one of the sensory descriptors in the Others group, listed as Ver. No. 144 in the Scentone Aroma Kit T144.

This note often evokes the smell of damp soil and, at times, a moldy undertone. It typically appears in coffees that underwent intense fermentation, insufficient drying, or were stored in high humidity conditions.

Scentone is finalizing its research on this note, and the terminology and compounds will be released upon completion.