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Coffee roasting | what are the similarities and differences between caramelization and Maillard reaction

Published: 2026-04-08 Author: World Gafei

Last Updated: 2026/04/08, Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) during the roasting process, about 90% of the sucrose will be degraded during the baking process to form a variety of products, including: formic acid (formic acids), acetic acid (acetic acids). Some experiments show that the content of acetic acid can increase by about 20 times in the early stage of baking, and acetic acid will increase in the later stage of baking.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

About 90% of sucrose is degraded during baking to form a variety of products, including formic acid (formic acids) and acetic acid (acetic acids).

Some experiments show that the content of acetic acid can increase by about 20 times in the early stage of baking and decrease rapidly in the later stage of baking. Although acetic acid is a weak acid, it can affect the flavor of coffee. Arabica coffee contains about twice as much sucrose as robusta coffee, so we can experience obvious aroma and acidity in Arabica coffee.

In short, caramelization produces aromas, acidity, carbon dioxide, and color during baking. Caramel reaction and Maillard reaction together have an effect on the formation of the final flavor of coffee. Caramelization and Maillard reaction are both similar and different:

1. The caramelization reaction does not require nitrogen sources (elements), it is only the decomposition of sugar. Maillard reaction requires sugars and amino acids (nitrogen sources).

two。 The temperature of caramelization reaction is higher than that of Maillard reaction. Maillard reaction can be carried out slowly at room temperature, while caramelization reaction is usually carried out above 150 ℃.

3. Both reactions result in the formation of protein melanin and flavor compounds: color and flavor.

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