How many flavors are there in coffee beans? explore the secret of the aroma of coffee beans

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Qianjie-Coffee flavor and aroma introduction

1. Oneself

The complex aroma is actually related to the chemical composition of raw beans. Compounds that produce different aromas will be present in different concentrations in raw beans, including variety, climate of origin, fruit maturity, treatment, etc., all of which will affect the chemical composition of raw beans.

two。 Baking

During baking, two important reactions are caramelization (caramelization, oxidation and browning of sugars) and Mena (Maillard reaction, reaction of amino acids with sugars). Both reactions require the participation of sugars, and the rich sucrose in raw beans provides the materials needed for these two reactions.

The secret of coffee aroma lies in the caramelization reaction and Mena reaction. Let's take a look at the details of these two reactions.

Caramelization reaction

The sugar in the coffee bean is caramelized at about 170-200 ℃, which is exactly the melting point of sucrose (185 ℃) and the temperature of the explosion stage when the coffee bean is roasted. The product of caramelization is divided into two parts: the dehydration product of sugar, which is caramel or sauce color, and the pyrolysis product, mainly some volatile aldehydes and ketones.

Generally speaking, fire-roasted aroma, caramel and color are produced in the caramelization reaction, as well as other aromatic substances such as maltol, Cyclotene, furan and so on. These compounds can also be found in red wine, fruit juices, cream and other foods.

The Mena reaction can be divided into three stages.

I. initial: carbonylamine condensation Amadori molecular rearrangement

Second, metaphase: Amadori molecular rearrangement product fructosamine is dehydrated to HMF (hydroxymethylfurfural) fructosamine is deaminated into reducing ketones, and amino acids interact with dicarbonyl compounds.

Third, the last stage: the polymerization of Aldol condensation to melanin Coffee is blessed with a large and complex variety of chemicals, in addition to the above-mentioned compounds, there are other organic acids, inorganic acids, plant bases and so on. Sweet and beautiful ingredients and slightly bitter compounds make the coffee flavor have a wider level and change, together to create a unique rich taste of coffee.

During coffee roasting, the caramelization reaction oxidizes and browns the sugar in the coffee, while the Mena reaction reacts between amino acids and sugars. The successively action of these two reactions is the secret of the coffee's charming aroma.

Flavor is the overall feeling of coffee in the mouth. Acidity, aroma (dry and wet) and alcohol thickness are all components of flavor, and it is their balance and homogenization that form the overall taste. It is reported that there are more than 1000 flavors of coffee.

Knowledge: the main difference between anaerobic fermentation and carbon dioxide impregnation is that during carbon dioxide impregnation, coffee cherries are not peeled (in a whole fruit state) before entering a sealed container.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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