In coffee tasting, how is "aroma" defined?

In coffee tasting, "aroma" is defined as the smell of the coffee. Aroma plays a critical role in the overall tasting experience, as it contributes significantly to how flavors are perceived. The sense of smell is closely linked to taste; in fact, much of what we interpret as flavor is influenced by the aromas we detect.

When coffee is brewed, volatile compounds are released that create its unique aromatic profile. These compounds can include a variety of notes, such as floral, fruity, nutty, or even chocolaty hints. A trained taster can recognize and differentiate these aromas, which enhances their understanding of the coffee's origin, processing, and roasting characteristics.

Recognizing aroma is crucial because it sets the stage for the tasting experience. The other options provided—taste perceived while chewing, texture, and temperature—do not adequately capture the concept of aroma, as they relate to other sensory experiences distinct from smell. Thus, the emphasis on aroma highlights its integral role in coffee evaluation and enjoyment.