Savory & Other

Cheddar cheese is a sensory note in the Savory & Other group, featured in the Scentone Aroma Kit T100 No.061 and T144 No.122.

When this note appears in coffee, it can evoke a creamy, mildly salty, and slightly tangy sensation—reminiscent of aged cheddar layered with dairy richness and a hint of earthiness.

This perception is formed by compounds such as Decanoic acid, Ethyl acetoacetate, Sulfurol, δ-Decalactone, and Methional. These typically emerge during extended anaerobic fermentation, where the buildup of fatty acids and volatile sulfur compounds contributes to a distinct umami character.

Soy sauce is part of the Savory & Other group, appearing in the Scentone Aroma Kit T100 No.086 and T144 No.123.

This note brings a gentle saltiness and umami depth, with caramel-like sweetness and light acidity—much like long-aged fermented soy sauce.

It is associated with compounds such as Acetaldehyde P.G. acetal, Lauric acid, Methyl mercaptan, Methional, and 2-Methyl pyrazine. This note often arises in coffees with high protein content, deep roast profiles, or prolonged natural fermentation.

Mustard is a Savory & Other note found in the Scentone Aroma Kit T100 No.087 and T144 No.124.

This aroma presents a sharp, nose-tingling spiciness—like a cold gust of wind. At milder levels, it may carry a faint acidity and wasabi- or Dijon-like pungency.

The dominant compound behind this sensation is Mustard oil, which can develop in coffees undergoing strong enzymatic fermentation.

Mayonnaise is part of the Savory & Other group, featured in the Scentone Aroma Kit T100 No.088 and T144 No.125.

It brings a light creaminess with mild acidity and a slightly salty-smooth texture—similar to freshly whipped egg-based sauce.

This note is shaped by compounds such as Ethyl decanoate, Garlic oil, Allyl isothiocyanate, Trans-2-trans-4-decadienal, and Acetic acid.

Musk is a sensory note in the Savory & Other group, included in the Scentone Aroma Kit T100 No.097 and T144 No.126.

It conveys a deep, dense, and slightly spicy character, reminiscent of the base notes in classic perfumes.

This sensory impression originates from the presence of compounds such as Dipropylene glycol and Ethylene brassylate found naturally in some coffee profiles.

Amber is a sensory note in the Savory & Other group, featured in the Scentone Aroma Kit T100 No.098 and T144 No.127.

This note often evokes a warm, smooth impression—gently sweet like honey and vanilla—with a lingering, deep base aroma.

It is typically formed by compounds such as Cedramber and Dipropylene Glycol, which are common fixatives in perfumes. In coffee, they may develop when roasting is extended and heat is carefully maintained.

Smoke is part of the Savory & Other group in the Scentone Aroma Kit T100 No.099 and T144 No.128.

This note brings mild bitterness, smoky nuance, hints of charred wood, ash, or even smoldering embers—like enjoying your cup beside a wood fire.

Smoke aromas may form from smoke oils, typically released at high roast temperatures or when the coffee bean's husk undergoes light carbonization—sometimes a sign of over-roasting.

Savory beef is a sensory note in the Savory & Other group, present in the Scentone Aroma Kit T100 No.100 and T144 No.129.

It delivers a rich, warm, umami-forward impression—reminiscent of beef, soy sauce, and lightly caramelized flavors.

This note is associated with beef extract compounds, often produced through deep Maillard reactions and high roasting temperatures, creating a flavor profile similar to braised meat.

Dried fish is a bold and controversial note in the Savory & Other group, featured in the Scentone Aroma Kit T144 No.132.

It conveys a salty, slightly fishy and pungent character—reminiscent of sun-dried seafood.

The specific terminology and contributing compounds are currently under research and will be updated in the future.

Grilled onion is part of the Savory & Other group in the Scentone Aroma Kit T144 No.130.

It evokes caramelized sweetness, mild spiciness, smoky and earthy tones—like seared edges of roasted red onion.

The precise compounds and commonly used terms for this note are under study and will be provided in future updates.

Roasted laver is a sensory note in the Savory & Other group, found in the Scentone Aroma Kit T144 No.131.

It carries a strong umami impression with light smokiness, gentle saltiness, and a subtle oceanic note.

The contributing compounds and descriptors are still being studied and will be updated accordingly.