What is the effect of coffee roasting on the interior of coffee? What's Mena's reaction?

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Mena reaction | Maillard Reaction

The Mena reaction requires two important raw materials: protein, and reducing sugar (reducing sugar). A chemical reaction requires energy, or a reaction enzyme, to help the reaction, and the Mena reaction is a chemical reaction that does not require a reaction enzyme. What it needs is heat, and the initial temperature is about 150C. Will produce extremely complex aroma molecules, nuts, butter, baked biscuits, toast, spicy aroma, all belong to the Mayna reaction.

Recently, more and more coffee shops set up a baking machine in front of the store to bake by themselves, so that they can not only save costs but also control their own quality. So walking on the street, you can often smell the unique aroma of roasted coffee beans, including the burning blue smoke smell of plant fibers, the sweet smell of cream, the brown smell of toast, and so on.

Most of these rich flavors come from the Mena reaction during baking.

The Mena reaction can be divided into three stages:

First, at the initial stage:

Carbonylamine condensation Amadori molecular rearrangement

Second, in the medium term:

Amadori molecular rearrangement product fructosamine is dehydrated to HMF (hydroxymethylfurfural)

Deamination of fructosamine to reducing ketone

Interaction of amino acids with dicarbonyl compounds

Third, at the end of the year:

Aldol condensation

Polymerization of melanin

Mena reaction produces a variety of aromatic substances and pigments such as Pyridines, Pyrazines, Oxazoles, Thiazoles, Pyrroles. The Mena reaction plays an important role in the flavor of food cooking, whether it is the blackening and fragrance of the sausage when baking sausages, the soft roast chicken on the outside and the delicious baked bread. Mena reaction is responsible for the complete color, smell and flavor of these barbecue foods.