Enjoy the Aroma of Coffee with Parkim Group's Coffee Absolute

Enjoy the Aroma of Coffee with Parkim Group's Coffee Absolue The smell of coffee is one of those aromas that has always appealed to our senses. Indeed, when we enter a coffee shop, the aroma emanating from the coffee wraps us in a feeling of happiness. Coffee tasters use coffee aroma perception when distinguishing coffee beans from one another. The smell of coffee is independent of caffeine, which is why decaffeinated coffee also has an aroma. Some research shows that our brain is stimulated by coffee aroma alone, even without drinking coffee. According to an experiment conducted by researchers from Seoul National University on mice, when mice stressed by lack of sleep were exposed to coffee aroma, a change occurred in the protein levels in their brains caused by this stress. For this reason, experts believe that in the mornings, just smelling coffee without drinking it may be more beneficial. According to an article written by Dr. Ronald Postuma in Science Daily in 2012, drinking coffee helps Parkinson's patients control their movements. Additionally, those who drink coffee have lower rates of contracting Parkinson's disease. According to research conducted by the National Health Institute, people who drink four or more cups of coffee a day experience 10% less depression compared to those who do not drink any. Research conducted by Harvard School of Public Health shows that consuming two to four cups of coffee per day reduces suicide rates by approximately 50% in both men and women.

The reason for this is that coffee acts as a mild antidepressant and helps produce neurological secretions such as serotonin and dopamine.

All the scientific research described above shows that coffee brings happiness, reduces stress, helps with focus, keeps our minds clear, keeps us awake. Coffee is also a good fighter against depression. The negative effects you have heard about caffeine are heart palpitations and high blood pressure that can occur when taken in very high doses. In the past, synthetic molecules such as Furfuryl Mercaptan, Isovaleraldehyde, and Methyl Tetrahydro Furanone were used to design coffee aroma as an essence. Parkim Group, as Parkim Fragrance House Research and Development and Creative Center, has been working since May 2017 on one of our projects to design a coffee aroma closer to nature. In pursuit of this goal, we synthesized Coffee Absolue varieties in our laboratories. When synthesizing our Coffee Absolue varieties, we utilized coffee beans from South America and North Africa regions. Coffee beans from North Africa are roasted and finely ground and are the coffee beans used in making classic Turkish Coffee. On the palate, they have less body compared to beans from South America.

Coffee beans from South America are ground for filter coffee and espresso, and have a harder and more intense body.

The visual difference between the beans is only that beans prepared for espresso appear finer than those for filter coffee. The aroma released during espresso drinking is of a nature that supports the flavor notes. In fact, during espresso consumption, both our smell and taste receptors are exposed to strong stimuli at the same time. In our culture, classic Turkish Coffee, which has forty years of tradition, is obtained by first roasting coffee beans from North Africa and then grinding them very finely, and is the only type of coffee in the world consumed with its grounds. Turkish coffee has a medium body and is softer to drink compared to espresso.

In alternative cosmetics, the peeling effect of Turkish Coffee grounds can be utilized to cleanse skin of dead cells.

During our Coffee Absolue project process, we thought that our taste sense would positively influence our creativity, so we wanted to get input from a person working in this field. In Nikriz Cafe, located in the IT Valley where our Research and Development Center is situated, we obtained detailed information about the aromas of coffees brewed from different coffee beans from Barista Furkan Kerim, the coffee manager, while our perfumer Sonay Gürer conducted aroma analyses of the coffees prepared for us by Furkan. When Sonay's olfactory interpretations combined with Furkan's taste interpretations, a very nice coffee analysis emerged. Sonay noted that filter coffee aroma has milk chocolate notes, describing the scent as creamy, lightly burnt (smoky) cocoa. She emphasized that espresso coffee aroma, while having bitter chocolate notes, also has a fruity texture containing peach notes. According to our perfumer, Turkish coffee smells more roasted depending on how the beans are ground. With the three coffee beans mentioned above, we obtained three different Coffee Absolue bases with different aroma notes. The GC-MS analyses we conducted in our laboratory supported these interpretations. When we compared the GC-MS analyses of solutions of all Coffee Absolue bases prepared with 50% Benzyl Benzoate, Vanillin, Quinic Acid, Linalyl Acetate, and Camphor are found in Filter Coffee Absolue, unlike in Espresso Coffee Absolue. We understand that Turkish Coffee Absolue has more fruity notes from the Furanoel and Strawberry Furanone molecules it contains. As understood, while the taste and aroma of coffee are indispensable pleasures in our daily lives, for taste and aroma experts they are a bottomless well to be researched and discovered…       Yeşim Yıldırım Research and Development Project Manager Parkim Group