An aromatic sensation created by a heterocyclic compounds found in coffee's aftertaste that produce a burnt taste.
A characteristic of very dark-roasted coffees, this shows as a burnt, bitter mainly aromatic taste.
A burnt taste, this occurs in some dark-roasted coffees.
Tasting as if burnt intentionally, as with some dark roasted coffees.
An aromatic sensation created by a slightly volatile set of heterocyclic compounds found in coffee's aftertaste that produces either sensations similar to a creosol-like substance or a burnt substance.