How does the aroma of coffee come out? the strong aroma of coffee beans is fried just right.

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Qianjie-introduction to the source of coffee aroma

1 caramel reaction

The sugar in coffee beans reacts with caramel at about 170-200 ℃, which is exactly the melting point of sucrose [185 ℃], the temperature at which coffee beans are roasted at the stage of explosion. The product of caramel reaction is divided into two parts:

The dehydration product of a sugar is caramel or sauce.

B pyrolysis products, mainly volatile aldehydes and ketones

In general, the caramel reaction produces fire-roasted aroma, caramel and color, as well as other aromatic substances such as maltol, Cyclotene, furan compounds, etc., which can also be found in red wine, fruit juices, cream and other foods. However, if caramel is too much in the baking process is not a good thing, but will cause carbonization, making the coffee dry and choking. If the caramel is not enough, it will make the aroma monotonous and lack of layers.

2 Mena reaction

The Mena reaction can be divided into three stages.

Initial stage: carbonylamine condensation Amadori molecular rearrangement

In the second metaphase: glycosamine, a product of Amadori molecular rearrangement, is dehydrated to HMF [hydroxymethylfurfural], fructosamine removes aminoglycoketones, and amino acids interact with dicarbonyl compounds.

Third, the last stage: Aldol condensation, the polymerization of melanin.

In addition to sugars, proteins account for about 11% of the weight of raw beans, and the amino acids contained in these proteins are exactly the raw materials needed for the Mena reaction. Mena reaction refers to a series of reactions between amino acids and reducing sugars [glucose, fructose, lactose, etc.] in food during heating. The Mena reaction produces a very variety of aromatic substances with pigments such as Pyridines,Pyrazines,Oxazoles,Thiazoles,Pyrroles. Mena reaction plays an important role in the flavor of food cooking, whether the sausage blackens and gives off fragrance when baking sausages, and the roast chicken is soft on the outside. Mena is responsible for the complete color, smell and flavor of these barbecue foods.

Coffee is blessed with a wide variety of complex chemicals, in addition to the above-mentioned compounds, there are other organic acids, inorganic acids, alkaloids and other ingredients. Not only sweet and beautiful ingredients, some slightly bitter compounds make coffee flavor have a wider level and change, together to create a unique rich taste of coffee.

Knowledge: shallow roasting is mainly sour and flavor, if the baking is not handled properly, there will be a sense of astringency and irritation, while the mellow thickness and flavor of coffee feel lower.

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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