What kind of flavor changes do light baking and moderate baking produce during baking? Between the two

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Qianjie Coffee briefly describes how the flavor changes when light roasting and medium roasting

The heat of shallow roasting is mild, so the "enzyme action" of flowers and fruits retain the most sour aroma, and it is easy to smell the sour aroma of coffee. If the baking continues, that is, from the end of the first explosion to the middle baking before the second explosion, or even from just to the second explosion, most of the sour flavor of "enzyme action" has been cracked and replaced by the taste spectrum of "sugar browning reaction" (Sugar Browing) and "Mena reaction" instead. Moderate baking sugar browning mainly refers to caramelization and caramel aroma, while Mena reaction is more complex, which is a browning and aroma-making reaction of carbohydrates and amino acids, producing attractive aromas of nuts, rice and wheat, dark chocolate and cream chocolate.

Sucrose, which accounts for about 60.9% of the soybean weight, is the main raw material for caramelization. Sucrose is pyrolyzed into low molecular weight monosaccharides, glucose and fructose, and releases aroma and carbon dioxide, but as the furnace temperature rises to more than 180 ℃, these molecular weight monosaccharides continue to polymerize and concentrate to form darker medium molecular weight caramel components with a caramel aroma. Caramelization has been carried out to a little over 200 ℃, is coming to an end, and finally completely carbonized.