Have you ever noticed a fruity aroma when drinking fermented coffee? It’s a distinctive smell that can add a whole new dimension to the coffee-drinking experience. Scientists have now demystified the process that leads to this distinct aroma, which could help coffee producers create new and unique flavors.

Researchers have discovered that the fruity aroma found in fermented coffee is due to the presence of a compound called linalool. This compound is produced by microbes that are naturally present in the coffee beans during the fermentation process, and gives the coffee a unique fruity aroma. The researchers believe that by understanding the fermentation process, and how it affects the presence of linalool, coffee producers can create new and exciting flavors.

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source: Phys.org