Zelena kafa
Raw, vegetal, faintly peanutty. Unroasted coffee beans smell nothing like your morning cup — more like damp burlap and fresh grass than espresso.
- Type
- Sirovina
- Olfactive family
- Začinski
- Source
- seeds and dried plant parts
- Chemical class
- complex natural (expressed oil)
Miris
Teroar i hemotipovi
Detaljno
Dobijanje i hemija
Način dobijanja
CO2 supercritical extraction of unroasted Coffea arabica or Coffea canephora beans. This method preserves volatile compounds that would be altered by steam distillation. The resulting extract is a greenish-yellow liquid with low viscosity. Solvent extraction is also used but yields a darker, less purely 'green' product.
- Formula
- complex mixture (chlorogenic acids, caffeine C₈H₁₀N₄O₂)
- Botanički naziv
- Coffea canephora
- Izgled
- Yellow to amber liquid
- Jačina mirisa
- Visok
- Sinonimi
- unroasted coffee, raw coffee
No IFRA Standard for the material itself (51st Amendment)
- Relativna gustina
- 0.920 to 0.970 @ 25 °C (est)
U parfemima
Green coffee is a heart note with moderate tenacity. It functions as a green-herbal modifier that adds an unconventional raw quality to compositions. Useful in green, vetiver-based, and herbal fragrances where a non-sweet coffee quality is desired. The CO2 extract works with galbanum, clary sage, and mate absolute. It offers an alternative to roasted coffee absolute for perfumers who want the botanical connection to coffee without the gourmand connotation.
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