Chemical changes in the reaction of coffee roasting which reactions are chemical changes in coffee bean roasting

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Professional coffee roasting | is coffee roasting too complicated? A picture teaches you about the baking process.

Raw beans will change in two stages after baking.

1 physically = > volume, density, volume

2 chemically = > smell, taste, taste

The violent reactions of coffee beans during high temperature baking include Mena reaction (Maillard reaction), caramelization reaction (Caramelization), Stryker degradation reaction (Strecker degradation), and pyrolysis of various sugars, amino acids and lipids. The aroma of coffee is produced by combining the results of these reactions. Different raw beans, different composition, different baking aroma.

Mena reaction (Maillard reaction)

In 1912, Louis Camille Maillard Camille Mena (1878 murmur1936) discovered that the mixture of amino acids and sugars produced yellowish brown substances after heating the aqueous solution. In memory of Louis Camille Mena (Louis Camille Maillard, 1878 murmur1936), we call this reaction the Mena reaction (Maillard reaction).

Non-enzymatic saccharification (nonenzymatic glycation) or Mena reaction (Maillard reaction) is the reaction of reducing sugars and amines in the absence of enzymes to produce yellowish-brown substances, which are collectively referred to as advanced glycation end products (advance glycation endproducts,AGEs).

Mena reaction (Maillard reaction) is a non-enzymatic browning reaction widely distributed in food industry.

This concept is the vision of baking bread. It is better to say that what you see in life is more associative than the theory of chemistry.

It's like a bloody beef to the delicious entrance. It looks like three / five / seven / well-done

It refers to reducing sugars and amino compounds, such as free. Amino acid, peptides, protein, amine and other compounds react to form glycosaminoglyco. after Amadori or Heyns translocation, they go through a series of dehydration, condensation and polymerization to form dark brown substance (melanoidins) melanin or melanin. In addition to producing melanoidin, hundreds of intermediate molecules with different odors, including reducing ketones, aldehydes and heterocyclic compounds, are produced in the reaction process, which provide delicious flavor and attractive color for food.

Caramelization reaction (Caramelization)

When sugars are no longer in the presence of amino acids, when heated above the melting point, the sugars will dehydrate and degrade, as well as browning, which is called caramelization.

Caramelization temperatures

Caramelization temperature

Sugar

Sugars

Temperature

Temperature

Fructose fructose

110 °C, 230 °F

Galactose galactose

160 °C, 320 °F

Glucose glucose

160 °C, 320 °F

Sucrose sucrose

160 °C, 320 °F

Maltose maltose

180 °C, 356 °F

The concept is caramel sauce under the pudding.

Take two sand and add some water to boil.. Boil it brown. Don't go too deep. Because it will be bitter.

Stryker degradation reaction (Strecker degradation)

The condensation of dicarbonyl compounds with α-amino acids will be accompanied by decarboxylation (CO2), resulting in aldehydes with one less carbon than the original amino acids.

Coffee raw beans, roasted by different people, also have different flavors. Even if it is baked by the same person, the taste will be slightly different each time.

The performance of each roaster is also different. The bakers also use different methods.

What the baker can do is the baking degree.

Every batch of raw beans should be every batch of the year. Every time it is processed and preserved because of climate. The environment is different

Plus the changes in the baking environment. There is no guarantee.

What you can guarantee is to try your best to taste what you want.

Baking coffee is so fun and fun-- that's why I've been specializing in it.

Don't ask for the same flavor as the beans last time.

Every batch of raw beans should be every batch of the year. Every time it is processed and preserved because of climate. The environment is different

Plus the changes in the baking environment. There is no guarantee.

What you can guarantee is to try your best to taste what you want.

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