「コーヒーの味を探る」２
苦味や酸味についてはこんなところで、後、コーヒーの甘味ですが、コーヒーの生豆にはショ糖が含まれ、甘味はあるんやけど、焙煎をすると、ほとんど無くなってしまうようで、これがコーヒーの色、香り、酸味のもとにもなるようやねえ。つまり、甘そうな色や香りを発するけど、舌に感じる甘味は実体としてはなくて、解明ができていないようです。
また、香りについてはショ糖以外に、アミノ酸、クロロゲン酸からも生成するけど、コーヒー豆の種類によって、微妙なバランスで香りの違いがあるようです。（参考：コーヒー「こつ」の科学 石脇智広 著）
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