A volatile organic compound found in coffee that contributes significantly to its characteristic aroma and flavor, particularly important in coffee chemistry and roasting science.
From caffeine/coffee plus the chemical suffix -ol (indicating an alcohol or organic compound). The term was coined by coffee chemistry researchers studying what makes coffee smell and taste the way it does.
Caffeol is the reason freshly roasted coffee smells like heaven—it's an aromatic compound released during roasting, and it evaporates quickly, which is why the smell of coffee is so fleeting and why coffee loses its aroma once it's been open too long.
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