Basic knowledge of Coffee where does the flavor that often appears in coffee come from

2-Ethyl-3,5-dimethylpyrazine 2-Ethyl-3,5-dimethylpyrazine Earthy, toasty 180-181℃ 3-Hydroxy-4,5-dimethyl-2 (5H) furanone 3-Hydroxy-4,5-dimethyl- 2(5H)-furanone (Sotolon) Sweet, caramel, maple, brown sugar 184 ℃ 4-Ethylguaiacol Sweet and warm spice and herbal aroma. 229~235℃ 5-Ethyl-3-hydroxy-4-methyl-2 (5H)-furanone 5-Ethyl-3-hydroxy-4-methyl- 2(5H)-furanone (Abhexon) Unripe green fruit aroma and maple syrup, scotch cream aroma 83-86℃ 2,3-butanedione (diacetyl) 2,3-butanedione (diacetyl) creamy 87~88℃ 4-Vinyl-phenol 4-Vinylguaiacol Strong spices, cloves and fermented aromas, fried peanut flavor 224℃ 2,3-pentanedione 2,3-Pentanedione Chocolate creamy 110-112 °C Vanillin Vanilla flavor 170° C 4-hydroxy-2,5-dimethyl-3 (2H)-furanone 4-Hydroxy-2, 5-dimethyl- 3(2H)-furanone (Furaneol) Sweet, toasted, breaded, cooked and fruity and caramel aromas 188 °C Damascenone Roses and plums, Pomelo, Raspberry 60°C bran (base) thiol 2-Furfurylthiol Roasted (meat, Tobacco) taste 155°C 3-Methyl-2-buten-1-thiol 3-Methyl-2-buten-1-thiol amine taste (similar to fish taste) 127°C 2-Isobutyl-3-methoxypyrazine earthy taste 176°C o-methoxyphenol Guaiacol spicy taste 205 °C