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Coffee

Sweet & rich· tea coffee cacao

Coffee

What it is

Coffee is made from the roasted seeds of Coffea plants, most commonly Coffea arabica or Coffea canephora.

What it tastes like

On the nose: coffee, almond, (sweet), cocoa. Among its measured molecules: 2-ethyl-5-methylpyrazine, maltol, 2-ethyl-3,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-methoxy-4-vinylphenol.

What goes with it

258 more go with it. See them all in the full library →

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 1 mg per 100 g — USDA FoodData Central 171881.

Acid

0 %Apple2 %Cranberry4 %Apple cider vinegar6 %Balsamic vinegar8 %Makrut lime

Acid 0.437 % (g/100 mL) — USDA FoodData Central 171881.

Unusual pairings

Pairs the library can cite that almost nobody makes.

15 of 209 compounds on file carry a paper the library can cite.

  • acetoinaromaketonereads as butterMeasured in 16 of 338 ingredients.cite
    FD factor 9 in three of the four coffees; odour described as 'Butter' — Chen et al. 2025, Foods (Table 3, row '3-hydroxy-2-butanone')
  • 2-methoxy-4-vinylphenolaromaphenolreads as smokyMeasured in 7 of 338 ingredients.cite
    FD factor 243-2187 across the four coffees; odour described as 'Smoky' — Chen et al. 2025, Foods (Table 3, row '4-vinyl-2-methoxyphenol')
  • guaiacolaromaphenolreads as woodyMeasured in 15 of 338 ingredients.cite
    FD factor 2187 in all four commercial coffees; odour described as 'Woody' — Chen et al. 2025, Foods (Table 3, row 'Guaiacol')
  • linaloolaromaalcoholreads as sweetMeasured in 91 of 338 ingredients.cite
    aroma-active at all four SCA roasting levels, odour described as 'Sweet' — Obando et al. 2024, Molecules (Table 1, compound 22)
  • furfuryl alcoholaromaalcoholreads as bitter (PubChem)Measured in 16 of 338 ingredients.cite
    '2-furanmethanol (compound 7), characterized by unpleasant roasted notes, was detected at all roasting levels, with the highest intensity observed at RL75' — Obando et al. 2024, Molecules (Table 1, compound 7; Results)
  • furfuralaromafuranreads as almonds, nutsMeasured in 33 of 338 ingredients.cite
    FD factor 2187 in all four commercial coffees (GL, MJ, XF, BS) — the joint-highest dilution factor in the study; odour described as 'Almonds, nuts' — Chen et al. 2025, Foods (Table 3 (Aroma-active compounds determined by AEDA), row 'Furfural')
  • maltolaromaetherreads as caramel (sweet)Measured in 5 of 338 ingredients.cite
    aroma-active at all four SCA roasting levels, odour described as 'Caramel (sweet)' — Obando et al. 2024, Molecules (Table 1, compound 23)
  • isovaleric acidaromaacidreads as sourMeasured in 9 of 338 ingredients.cite
    FD factor 243-729 across the four commercial coffees; odour described as 'Sour, stinky' — Chen et al. 2025, Foods (Table 3, row 'Isovaleric acid')
  • 5-methylfurfuralaromafuranreads as caramelMeasured in 10 of 338 ingredients.cite
    FD factor 243 in two of the four coffees; odour described as 'Caramel' — Chen et al. 2025, Foods (Table 3, row '5-methylfurfural')
  • dimethylhydroxy furanonearomareads as caramel-likeMeasured in 7 of 338 ingredients.cite
    detected as an aroma-active compound at the maximum odour intensity (3) at every one of the four SCA roasting levels; odour described as 'Caramel-like' — Obando et al. 2024, Molecules (Table 1 (Odor description and intensity of the aroma-active compounds identified in roasted coffee by GC-O-MS), compound 20)
  • 2-ethyl-5-methylpyrazinearomapyrazinereads as coffeeMeasured in 4 of 338 ingredients.cite
    FD factor 81 in the GL coffee; odour described as 'Coffee' — Chen et al. 2025, Foods (Table 3, row '2-ethyl-5-methylpyrazine')
  • 2-ethyl-3,5-dimethylpyrazinearomapyrazinereads as almondMeasured in 6 of 338 ingredients.cite
    FD factor 27 in the XF coffee; odour described as 'Almond' — Chen et al. 2025, Foods (Table 3, row '2-ethyl-3,5-dimethylpyrazine')
  • 2,3,5-trimethylpyrazinearomapyrazinereads as coffee and cocoaMeasured in 6 of 338 ingredients.cite
    FD factor 27-81 across three coffees; odour described as 'Coffee and cocoa' — Chen et al. 2025, Foods (Table 3, row '2,3,5-trimethylpyrazine')
  • 2,5-dimethylpyrazinearomapyrazinereads as roasted coffeeMeasured in 10 of 338 ingredients.cite
    aroma-active at all four SCA roasting levels, odour described as 'Roasted coffee' — Obando et al. 2024, Molecules (Table 1, compound 11)
  • 4-ethylguaiacolaromaphenolreads as smokeyMeasured in 11 of 338 ingredients.cite
    FD factor 729 in the GL coffee; odour described as 'Smokey' — Chen et al. 2025, Foods (Table 3, row '4-ethyl-2-methoxyphenol')

On file, no cited source yet ✳

These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.

  • (1S,4S,12S,13R,16S,17R)-17-(hydroxymethyl)-12-methyl-8-oxapentacyclo[14.2.1.01,13.04,12.05,9]nonadeca-5(9),6-dien-17-olterpenoid
  • 4-O-Feruloyl quinic acidacid
  • 3-O-Caffeoyl-4-O-feruloyl quinic acidacid
  • 3-O-Feruloyl-4-O-caffeoyl quinic acidacid
  • [(1S,4S,12S,13R,16R,17R)-17-hydroxy-12-methyl-8-oxapentacyclo[14.2.1.01,13.04,12.05,9]nonadeca-5(9),6,10-trien-17-yl]methyl hexadecanoate
  • 6-O-(D-Apio-beta-D-furanosyl)-beta-D-glucopyranose 1-(3-methylbutyrate)terpenoid
  • 6-O-(D-Apio-beta-D-furanosyl)-beta-D-glucopyranose 1-(3-methyl-2-butenoate)terpenoid
  • 3-Caffeoyl-5-feruloylquinic acidacid
  • (3R,5R)-1,3,5-trihydroxy-4-{[(2E)-3-(4-hydroxy-3-methoxyphenyl)prop-2-enoyl]oxy}cyclohexane-1-carboxylic acidacid
  • cafestol linoleateterpenoid
  • cafestol oleateterpenoid
  • cafestol heptadecanoateterpenoid
  • Cyclo(L-prolyl-L-leucyl)nitrogen compound
  • N-[3',4'-Dihydroxy-(E)-cinnamoyl]-L-tyrosineacid
  • 1-propanolalcoholreads as burning taste (PubChem)
  • propionic acidacidreads as sour & mildly cheese-like (PubChem)
  • (2E/Z)-2-methyl-2-butenalaldehyde
  • 5-ethenyl-2-methoxyphenolacid
  • pyridinenitrogen compoundreads as amine taste (PubChem)
  • dimethyl sulfidesulfur compoundreads as characteristic flavor (PubChem)
  • 1,2,4-trihydroxybenzene
  • 2-methylfuranfuran
  • cafestolalcohol
  • 2-heptanolalcohol
  • methyl propionateesterreads as sweet, rum taste (PubChem)
  • 3-methylbut-2-en-1-olalcohol
  • 2,6-xylenolphenol
  • kahweolalcohol
  • 3-hexanoneketone
  • 3-heptanolalcohol
  • 3-methylbutanalaldehydereads as apple-like odor (PubChem)
  • acetoxyacetoneketone
  • nicotinic acidnitrogen compound
  • citraconic anhydride
  • 3-methylbenzaldehydealdehyde
  • ethyl methyl sulfidesulfur compound
  • isopropyl formateesterreads as pleasant odor (PubChem)
  • Isochlorogensaureacid
  • (3S,5R,9R,10S,13R,14R,17R)-17-[(2R,5R)-5-ethyl-6-methylheptan-2-yl]-10,13-dimethyl-2,3,4,5,6,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-olterpenoid
  • 2-Ethylquinoxalinenitrogen compound
  • (S)-hexahydropyrrolo[1,2-a]pyrazine-1,4-dionenitrogen compound
  • (1S)-3,4-bis[3-(3,4-dihydroxyphenyl)prop-2-enoyloxy]-1,5-dihydroxycyclohexane-1-carboxylic acidacid
  • dimethylmaleic anhydridelactone
  • 5-(furan-2-yl)pentan-2-onefuran
  • 4-O-Caffeoyl-3-O-feruloylquinic acidacid
  • 4-methoxycinnamic acidacid
  • (7-Hydroxy-10b-methyl-3b,4,5,6,7,8,9,10,10a,10b,11,12-dodecahydro-5a,8-methanocyclohepta[5,6]naphtho[2,1-b]furan-7-yl)methyl hexadecanoateterpenoid
  • [2,3-dihydroxy-5-[[(2R,3R,4R,5R,6S)-3,4,5,6-tetrakis[[3,4-dihydroxy-5-(3,4,5-trihydroxybenzoyl)oxybenzoyl]oxy]oxan-2-yl]methoxycarbonyl]phenyl] 3,4,5-trihydroxybenzoate
  • dihydro-2(3H)-thiophenone
  • 3-Benzyl-6-isopropyl-2,5-piperazinedionenitrogen compound
  • 2-acetylpyrrolenitrogen compound
  • ligustrazinepyrazine
  • 2-acetylfuranfuran
  • 2-acetyl-5-methylfuranfuran
  • [(1S,12R,17S)-17-hydroxy-12-methyl-8-oxapentacyclo[14.2.1.01,13.04,12.05,9]nonadeca-5(9),6,10-trien-17-yl]methyl octadecanoate
  • 2-oxopentyl acetateacid
  • 3-Acetylthiopheneketone
  • Caffeoyltryptophanacid
  • 1-Acetoxy-2-butanoneacid
  • (3S,5S,8S,9S,10S,13R,14S,17R)-17-[(2R,5R)-5-ethyl-6-methylheptan-2-yl]-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1H-cyclopenta[a]phenanthren-3-olterpenoid
  • (1R,3S,4S,5S)-1,3,4-trihydroxy-5-[(E)-3-(4-hydroxy-3-methoxyphenyl)prop-2-enoyl]oxycyclohexane-1-carboxylic acidacid
  • tannic acidphenolreads as astringent taste (PubChem)
  • [(2S,3R,4S,5S,6R)-6-[[(2R,3S,4R)-3,4-dihydroxy-4-(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4,5-trihydroxyoxan-2-yl] 3-methylbutanoateterpenoid
  • (3S,5R,9S,10S,13R,14S,17S)-10,13-dimethyl-17-[(Z,2R)-5-propan-2-ylhept-5-en-2-yl]-2,3,4,5,6,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-olterpenoid
  • 2-methyl-2-(methylsulfanyl)-3H-furan
  • alpha-terpineolalcoholreads as floral, lilac (PubChem)
  • methacrylic acidacid
  • acetic acidacidreads as pungent (PubChem)
  • acetaldehydealdehydereads as pungent, fruity odor (PubChem)
  • Chlorogenic acidphenol
  • acetoneketonereads as fruity odor (PubChem)
  • 9-[3,4-Dihydroxy-5-(hydroxymethyl)oxolan-2-yl]-7-methyl-3,8-dihydropurine-2,6-dione
  • 1H-pyrrole, 1-ethyl-nitrogen compound
  • hydrogen sulfide
  • formic acid
  • phenol
  • theophyllinenitrogen compoundreads as bitter (PubChem)
  • beta-sitosterolalcohol
  • limoneneterpenoidreads as pleasant lemon-like (PubChem)
  • beta-D-Fructofuranosyl 6-O-(3-methylbutyryl)-alpha-D-glucopyranoside
  • caffeinenitrogen compoundreads as bitter taste (PubChem)
  • (1R)-4-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-18-[(4R)-4-hydroxy-2,6,6-trimethylcyclohex-2-en-1-yl]-3,7,12,16-tetramethyloctadeca-1,3,5,7,9,11,13,15,17-nonaenyl]-3,5,5-trimethylcyclohex-3-en-1-olterpenoid
  • butanalaldehydereads as characteristic, pungent, aldehyde odor (PubChem)
  • 2-propionylthiopheneketone
  • 2-ethylpyrazinepyrazine
  • 2-ethyl-6-methylpyrazinepyrazine
  • butyric acidacidreads as butter-fat taste (PubChem)
  • 2-ethyl-3-methylpyrazinepyrazine
  • formic acidacidreads as sour (PubChem)
  • geosminalcohol
  • locustol
  • citric acidacidreads as strongly acidic taste (PubChem)
  • isoamyl acetateesterreads as pear-like odor (PubChem)
  • 2-isopropyl-3-methoxypyrazinenitrogen compound
  • orthocresolphenolreads as phenolic odor (PubChem)
  • 2-Isobutylpyrazinenitrogen compound
  • α-methylbenzyl formateester
  • hydrogen sulfidereads as offensive odor (PubChem)
  • methacrylic acidacid
  • methyl salicylateesterreads as liquid having the characteristic odor of wintergreen (PubChem)
  • arbutinsugar
  • CID 44134788
  • cyclo(L-Phe-L-Pro)nitrogen compound
  • ferulic acidacid
  • violaxanthinterpenoid
  • (12-Methyl-8-oxapentacyclo[14.2.1.01,13.04,12.05,9]nonadeca-5(9),6,10,17-tetraen-17-yl)methanolterpenoid
  • 3-phenylfuranfuran
  • propanalaldehydereads as characteristic odor similar to acetaldehyde (PubChem)
  • quercetinflavonoid
  • 2-Secbutylpyrazinenitrogen compound
  • neochlorogenic acidacid
  • zeaxanthinterpenoid
  • myricetinflavonoid
  • cynarineacid
  • 4,5-dicaffeoylquinic acidacid
  • Clerosterolterpenoid
  • (E)-phytonadioneketone
  • 1,7-diazatricyclo[7.3.0.0³,⁷]dodecane-2,8-dionenitrogen compound
  • 1,4-Dicaffeylquinic acidacid
  • 2-furyl
  • theobrominenitrogen compoundreads as bitter tasting alkaloid (PubChem)
  • trigonellinenitrogen compound
  • 1-(2-methyl-1,3-oxazol-5-yl)ethanone
  • sucrosesugarreads as sweet (PubChem)
  • 2-acetyl-N-methylpyrrolenitrogen compound
  • 1-[2-(Furan-2-yl)ethyl]-1H-pyrrolenitrogen compound
  • 5-methylquinoxalinenitrogen compound
  • 1-ethyl-2-acetyl pyrroleketone
  • ethanethiolsulfur compoundreads as leek-like odor (PubChem)
  • carbon disulfidereads as when pure, carbon disulfide has sweetish aromatic odor similar to that of chloroform (PubChem)
  • crotonic acidacid
  • o-coumaric acidacid
  • p-coumaric acidacid
  • (E)-sinapic acidacid
  • Cyclo-Ala-Pro-diketopiperazine
  • isocrotonic acidacid
  • 3,4-dicaffeoylquinic acidacid
  • (-)-3,5-Dicaffeoyl quinic acidacid
  • 2,3-butanedioneketonereads as strong odor (PubChem)
  • Quinic acidacid
  • isopreneterpenoidreads as petroleum-lke (PubChem)
  • isobutyraldehydealdehydereads as fruity taste (PubChem)
  • butanoneketonereads as sweet, pleasant, pungent (PubChem)
  • methyl acetateesterreads as pleasant odor (PubChem)
  • 2-methylpropanoic acidacidreads as cheesy taste (PubChem)
  • 16-O-Methylcafestolterpenoid
  • 7-methylxanthinenitrogen compound
  • trans-caffeic acidphenol
  • 2-acetylthiopheneketone
  • 4-methoxycinnamic acidacid
  • ethanolalcoholreads as burning (PubChem)
  • cyclo(L-phenylalanyl-L-leucyl)nitrogen compound
  • methyl nicotinateacid
  • 2-methylbutyraldehydealdehyde
  • 2-methyltetrahydrofuranterpenoid
  • butyrolactonelactonereads as faint odor (PubChem)
  • 5-O-Feruloylquinic acidacid
  • formylthiophenesulfur compound
  • Mozambiosideterpenoid
  • 4-hydroxy acetophenone
  • glycineacidreads as sweet (PubChem)
  • methyl phenylacetatehydrocarbonreads as honey, jasmine (PubChem)
  • 2-Propionylfuranketone
  • cafestol palmitateterpenoid
  • phenethyl formateester
  • hydrogen peroxidereads as bitter (PubChem)
  • hydroquinonephenolreads as a slightly bitter taste (PubChem)
  • Methyl formateesterreads as agreeable (PubChem)
  • gamma-valerolactonelactone
  • β-picolinenitrogen compound
  • 2-methylpyrazinepyrazine
  • ethyl formateesterreads as fruity odor (PubChem)
  • pyrrolenitrogen compoundreads as burning, pungent taste (PubChem)
  • tetrahydrofuranreads as pungent taste (PubChem)
  • furanreads as ethereal (PubChem)
  • thiophenereads as slight aromatic odor resembling benzene (PubChem)
  • pentanalaldehydereads as it has sharp, penetrating flavor (PubChem)
  • 2-methylbutyric acidacid
  • 2-Acetyl-3-methylthiopheneketone
  • 2-acetyl-5-methylthiophenesulfur compound
  • cyclopentanoneketonereads as distinctive ethereal odor, somewhat like peppermint (PubChem)
  • methanethiolsulfur compound
  • ethyl acetateesterreads as fragrant odor (PubChem)
  • pyrazinenitrogen compound
  • nicotinic acidacidreads as sour taste (PubChem)
  • (3R,5R)-4-{[(2E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy}-1,3,5-trihydroxycyclohexane-1-carboxylic acidacid
  • 3-O-feruloyl-D-quinic acidacid
  • Kahweol oleate
  • 3-methylbutyrolactonelactone
  • Kahweol linoleateterpenoid
  • Kahweol stearate
  • Pyrrolo(1,2-a)pyrazine-1,4-dione, hexahydro-3-(1-methylethyl)-nitrogen compound
  • phenolreads as sweet, tarry odor (PubChem)

Sources

  • Chen et al. 2025, Foods
  • Obando et al. 2024, Molecules
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