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Chemical reaction in coffee roasting Maillard reaction

Published: 2026-04-04 Author: World Gafei

Last Updated: 2026/04/04, The roasting of coffee beans is formed by the interaction of different chemical reactions. Generally known as Maillard reaction, caramelization reaction and distillation reaction. Today, let's get a preliminary understanding of what the Merad reaction is. Maillard reaction translated into Chinese is: Merad reaction. Also known as non-enzymatic browning reaction.

The roasting of coffee beans is formed by the interaction of different chemical reactions.

Generally known as Maillard reaction, caramelization reaction and distillation reaction. Today, let's get a preliminary understanding of what the Merad reaction is.

Maillard reaction translated into Chinese is: Merad reaction. Also known as non-enzymatic browning reaction. It's roughly the reaction between sugars and amino acids and proteins. It's a common chemical reaction in food. In addition to coffee bean baking, it plays a role in bread baking, liquor brewing and food additives.

Although it is mainly the interaction between amino acids and proteins, time, temperature, water and pH are also important influencing factors.

Maillard reaction will increase with time, temperature increases, chemical aromaticity will also increase, and the color of the object will become darker. To put it simply, the process of gradually producing fragrance during the roasting of coffee beans is the Merad reaction.

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