Coffee originated in Ethiopia and was discovered by a goatherd named Kaldi. It spread through the Middle East and Europe via travelers and traders and was introduced to America by Dutch colonists. There are three main types of coffee plants grown for commercial purposes, and coffee is now cultivated in Latin America, Africa, Asia, and the Arabian Peninsula. The process of turning coffee beans into a beverage involves harvesting, curing, roasting, grinding, brewing and various methods at each stage can impact the flavor of the final coffee.
Vanilla beans originate from Mexico and are ready for harvest 6-9 months after pollination. The curing process consists of 4 steps: 1) killing or wilting, 2) sweating, 3) slow-drying, and 4) conditioning. Killing stops vegetative growth while sweating develops flavor and aroma over 7-10 days. Slow-drying further reduces moisture content while conditioning stores bundled beans to fully develop fragrance over 2 months. Vanilla is widely used as a flavoring in foods, beverages, ice cream, coffee, chocolate, and perfumes due to its flavor compound vanillin.
This document provides an overview of the processing of cocoa beans. It describes how cocoa trees are grown and harvested, and the key steps in processing the cocoa pods including fermentation, drying, roasting, grinding, pressing, and production of cocoa powder and butter. The main steps are harvesting mature cocoa pods, splitting the pods to extract the beans, fermenting the beans for 5-7 days to develop flavor, drying the beans to reduce moisture content, roasting to further develop flavor and color, grinding the roasted beans to produce cocoa liquor, pressing the liquor to separate butter from cake, and processing the cake and butter into cocoa powder and other chocolate products.
This document provides an overview of beverages, including their classification and common types. It discusses non-alcoholic beverages like fruit juices, coffee, tea, and carbonated drinks. It also covers alcoholic beverages including beer, wine, brandy, and whisky. For each type of beverage, the document outlines key characteristics, production processes, and potential deterioration reactions over time. It concludes with statistics on market sizes and growth rates for the soft drink, alcoholic beverage, tea, and coffee industries in India.
Coffee beans are graded and sorted by size, weight, and color using a series of screens and pneumatic separation. The Specialty Coffee Association of America grades coffee on a scale of 1 to 5 based on defects, with grade 1 being specialty coffee with no primary defects. Sieves are used to grade beans by size and the document outlines various grades for arabica and robusta coffee types.
Cocoa - chemistry processing and technologyAmmar Babar
1. The document discusses the chemistry and processing of cocoa beans. It describes the cocoa tree, favorable growing conditions, and the three main varieties - Criollo, Forastero, and Trinitario.
2. After harvesting, cocoa beans undergo fermentation and drying processes. Fermentation involves microorganisms breaking down the pulp surrounding the beans over 5-7 days, which develops the chocolate flavor and turns the beans brown.
3. Cocoa beans contain various compounds like lipids, carbohydrates, proteins, polyphenols, caffeine, and theobromine that influence cocoa's taste and health effects. Post-harvest processing transforms the beans' chemistry to produce chocolate flavor precursors.
Instant tea can be produced from black, green, or oolong tea through extraction, concentration, and drying processes. The manufacturing process involves extracting tea solids through hot water extraction. The extracted liquid is clarified through decanting and de-creaming to remove insoluble particles. Aroma compounds are stripped from the extract before concentration in evaporators. The concentrated extract is blended, dried through spray drying, and packaged. Instant tea powder is widely used in tea premixes and food formulations.
The document discusses biscuits and cookies, including their definitions, types, ingredients, and manufacturing processes. Some key points:
- Biscuits are cereal-based products with less than 5% moisture that have a crisp crust and tender layers.
- India's annual bakery production in 2004-2005 was 50 lakh tones worth Rs. 69 billion, with organized players having 45% market share. Major biscuit brands include Britannia, Parle, and Bakeman.
- Biscuits can be classified by dough (hard, semi-hard, soft) and shaping method (embossing, rotary cutting). The manufacturing process involves ingredient preparation, mixing, molding, baking, cooling
Different types of mixers used in baking industryHabib Ur Rehman
The document discusses different types of mixers used in the baking industry. It describes continuous mixers, batch mixers, vertical or planetary bakery mixers, horizontal bakery mixers, and spiral bakery mixers. For each type of mixer, it provides details on how they work, their advantages and disadvantages. The key types discussed are vertical or planetary mixers, which use an orbital motion, horizontal mixers which have beaters that move horizontally, and spiral mixers which have a spirally shaped agitator.
The production of instant tea involves several key steps. Raw materials like processed tea leaves and fermented dhools are extracted using hot water in batch or continuous extractors. The extracted liquid is then decanted to remove insoluble particles before the aromatic compounds are stripped from the extract. The liquid is further concentrated typically to 20-40% solids through evaporation under reduced pressure. The concentrated extract is blended with reserved aromas and then dried, most commonly using spray drying, to produce the final instant tea powder.
Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the Coffea genus. From the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. The seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. Let's get overlook to this coffee from this presentation.
The document discusses the cocoa plant and cocoa processing. It describes the three main types of cocoa pods - Forastero, Criollo, and Trinitario. It then outlines the various steps involved in processing cocoa beans into products like cocoa butter, cocoa powder, and chocolate, including fermentation, drying, roasting, grinding, and pressing. The key steps are fermenting the beans to develop flavor, drying them, roasting to further develop flavor, and grinding to produce cocoa mass, butter, and powder.
CHEMISTRY OF TASTE AND AROMA COMPOUNDS IN TEA AND COFFEEKUSH VERMA
- Tea and coffee contain many chemical compounds that influence their taste and aroma. Tea is derived from the Camellia sinensis plant, while coffee comes from coffee beans of the Coffea plant.
- Both contain antioxidants and caffeine. Their complex flavors come from hundreds of volatile compounds produced during processing as the leaves/beans are dried, fermented, and roasted.
- The main tastes detected on the tongue are sweetness, bitterness, sourness, saltiness, and savory umami. Different compounds influence each taste, like sugars for sweetness and caffeine for bitterness.
The document discusses the milling process of corn. It begins with an overview of corn composition and uses. It then describes the two main milling processes - dry milling and wet milling. Dry milling produces less refined starches for foods and animal feed. Wet milling is more complex but extracts the highest value from corn through separation of the germ, fiber, gluten, and starch. The key steps of each process and uses of byproducts like corn oil, gluten meal, and steep liquor are outlined.
Coffee production involves several steps from planting coffee trees to harvesting coffee cherries to processing and drying the beans. There are two main processing methods - the dry method where cherries are sun dried and the wet method where cherries are pulped and fermented before drying. The beans are then milled, sorted, roasted, ground, and brewed to produce various coffee drinks. Common coffee drinks include espresso, Americano, latte, mocha, cappuccino, Turkish coffee, and filter coffee which are made by varying the coffee grounds, brewing methods and addition of milk or other ingredients.
Fruit beverages are made from fruit juices or pulp that undergo minimal processing like filtration and pasteurization before being mixed with ingredients like sugar, acid, and preservatives. Ready-to-serve beverages as specified by FSSA must contain at least 10% fruit content and 10% total soluble solids while having a maximum acidity of 0.3% citric acid. They also allow preservatives up to 70ppm sulfur dioxide and 120ppm benzoic acid since no dilution is needed before drinking. The document outlines specifications for fruit beverages and provides process flow sheets for making mango, orange, and jamun ready-to-serve beverages.
The document discusses various methods for cake making, including shortening methods like creaming, two-stage, and flour batter. It also covers egg foam methods such as sponge, angel food, and chiffon. The creaming method involves softening and aerating fat with sugar before adding eggs and flour. The two-stage method is used for high-ratio cakes and involves mixing dry ingredients with shortening before adding liquids and eggs. Egg foam methods rely on beaten eggs for volume and involve folding dry ingredients into whipped eggs. Each method aims to combine and aerate ingredients while developing the proper texture.
Wort boiling serves several key purposes in the brewing process. It sterilizes the wort, stops enzymatic action, and concentrates and clarifies the wort. Various reactions also occur during boiling, including isomerization of bitter substances from hops, removal of undesirable volatile compounds, and reduction of wort pH and nitrogen levels. Boiling time, temperature, evaporation rate, and copper design all impact the outcomes of wort boiling.
Physico chemical changes roasting of coffeeDeepak Verma
This document provides an overview of the presentation titled "Physico-chemical changes during roasting of coffee beans". It discusses coffee planting, harvesting, processing methods including wet processing, dry processing and ecological processing. It also covers coffee roasting techniques and the various physical and chemical changes that occur during roasting such as Maillard reactions and caramelization. These changes impact properties like color, aroma, acidity and caffeine content. The composition of roasted coffee is outlined and decaffeination methods are briefly described.
John Laird talks about how by deeping our understanding of our roasting systems and the physical process of roasting, we can be more purposeful and proactive with defining roast profiles to meet our objectives. Also he emphasizes how data collection and evaluation is essential to developing our intuition related to the roasting process.
http://nordicbaristacup.com/2013/11/john-laird-roadmap-to-purposeful-profiling/
This document discusses non-enzymatic browning in foods. It describes the main types of non-enzymatic browning reactions, including the Maillard reaction, caramelization, ascorbic acid browning, and metal-polyphenol browning. It also outlines factors that influence the Maillard reaction such as temperature, pH, water activity, and methods for preventing non-enzymatic browning including controlling environmental conditions and using preservatives like sulfur dioxide.
Cooking involves various chemical reactions that change the composition, texture, taste, and appearance of food. Examples of these chemical changes include the Maillard reaction turning bread brown during toasting, carbon dioxide production causing bread to rise through yeast fermentation, and enzymatic browning turning cut apples brown. Cooking techniques like caramelization, emulsification, and acid-base reactions in pancake batter demonstrate how chemistry underlies processes in the kitchen.
This document summarizes the two main types of browning reactions: non-enzymatic and enzymatic. Non-enzymatic browning includes caramelization of sugars with heat and the Maillard reaction between sugars and amino acids. Enzymatic browning is caused by polyphenol oxidase enzymes acting on phenolic compounds in fruits and vegetables when exposed to oxygen. Methods to prevent enzymatic browning include maintaining an acidic pH, using sulfites or antioxidants, reducing oxygen contact, and denaturing the enzymes through blanching.
This document summarizes the key biochemical processes involved in fruit ripening. It discusses how ripening is characterized by an increase in respiration rate and ethylene production. Ripening involves the breakdown of chlorophyll and synthesis of carotenoids, resulting in color changes. It also involves the increased activity of enzymes that degrade cell walls and starch, and synthesize volatile compounds responsible for flavor and aroma. Overall, ripening transforms hard, green fruits into soft, colored fruits with enhanced flavor due to changes in pigments, sugars, acids, and production of volatile compounds.
Maillard reaction is the mother of all reactions ; Responsible for the characteristics thousands of flavours and appealing colour of majority of food products treated at high temperatures . There are different factors effecting rate of this reaction. Pool of flavours are produced here through a series of complex reactions .Imitating maillard reaction products has been a trending reasearch for scientists for meat flavours specially.
This document discusses the Maillard reaction, also known as non-enzymatic browning, which is responsible for pleasant flavors in foods like bread, coffee, and chocolate. It produces primary products through the condensation of reducing sugars and amino acids, which then undergo additional reactions to form secondary products that contribute flavor. These secondary products include carbonyls, pyrroles, pyrazines, oxazoles, thiazoles, pyridines, and imidazoles. The document outlines the specific chemical reactions that form several classes of these compounds, such as Strecker degradation producing carbonyls and pyrazines. It also discusses the formation of furanones, pyranones, pyrrolines
This document discusses protein rests during the mashing process and whether they are still necessary given improvements in barley varieties and malting operations. It provides background on why protein rests were historically used, which was to further degrade proteins and ensure sufficient FAN levels. However, modern malts have higher modification levels, making protein rests less critical. Skipping protein rests can reduce Strecker aldehyde formation, compounds linked to poorer beer stability. The document examines malt modification metrics and how well-modified standard malts provide sufficient FAN without a protein rest. It also reviews research linking low mash temperatures, high proteins, and Strecker aldehyde production.
production of citric acid , acetic acid and gluconic acid...
CITRIC ACID.
Citric acid is a weak organic acid found in citrus fruits. It is naturally found in fruits such as lemon, orange, pineapple, plum, and pear.
- Molecular formula is C6H8O7 and belongs to the carboxylic acids groups.
- Stronger acid compared to other typical carboxylic acid.
Produced by fermentation and suitable pH is around 3-6. Citric acid is ( 2- hydroxy-1,2,3 propane tricarboxylic acid).
Citric acid is excreted from the cells in response to unfavorable intracellular condition caused by increased levels of tricarboxylic acids (TCA)
A crucial prerequisite for overflow of citric acid from A. niger cells is therefore increased level of Krebs cycle intermediates caused by anaplerotic reactions.
ACETIC ACID
• Acetic Acid is systematically named as ethanoic acid.
• It is a colorless liquid organic compound.
• It has a pungent/ vinegar-like odor.
• Glacial acetic acid is the pure form of acetic acid (99.98%).
• Vinegar is product of Acetic acid. The first vinegar was spoiled wine.
• It has melting point 16 to 17°C; 61 to 62°F.
GLUCONIC ACID.
Introduction:
Gluconic acid is an organic compound with molecular formula C6H12O7 and condensed structural formula HOCH2 (CHOH)4COOH.
It is one of the 16 stereoisomers of 2,3,4,5,6-pentahydroxyhexanoic acid. In aqueous solution at delicately acidic pH, gluconic acid forms the gluconate ion.
Gluconic Acid is the carboxylic acid formed by the oxidation of the first carbon of glucose with antiseptic and chelating properties.
Gluconic acid, found abundantly in plant, honey and wine, can be prepared by fungal fermentation process commercially. This agent and its derivatives can used in formulation of pharmaceuticals, cosmetics and food products as additive or buffer salts.
Aqueous gluconic acid solution contains cyclic ester glucono delta lactone structure, which chelates metal ions and forms very stable complexes. In alkaline solution, this agent exhibits strong chelating activities towards anions, i.e. calcium, iron, aluminum, copper, and other heavy metals.
MICROBIAL METABOLITES AS FLAVOURING AGENTSsarabjit777
Flavour is the sensory impression of food or other substance determined by chemical sense of taste and smell. Flavour can be characterized as plants, amimal, microbial, enzymatic. . Microbial bioprocess has advantageous over plant cell culture such as high yield, low cost, independent on seasonal variation.
This document summarizes the biochemistry of fruit ripening. It discusses how ethylene acts as a ripening hormone, triggering climacteric ripening through a process of biosynthesis. Ethylene production is regulated by the enzymes ACC synthase and ACC oxidase. During ripening, ethylene causes chlorophyll degradation and synthesis of pigments like carotenoids and anthocyanins. It also increases the production of volatile compounds and enzymes involved in softening through cell wall degradation. Overall, the document provides an overview of the key biochemical processes and changes involved in fruit ripening mediated by the plant hormone ethylene.
This document discusses the chemistry involved in the brewing of beer. It describes the key ingredients - malted barley, hops, yeast, and water - and the chemical processes they undergo during brewing. Malted barley is mashed to produce fermentable sugars, while hops provide bitterness, aroma, and stability. Yeast ferments the sugars to produce alcohol and carbonation. The document outlines the brewing stages of mashing, lautering, boiling, fermentation and finishing processes and the chemical reactions that occur at each stage to produce beer.
L12 using Enzymes in food processing.pptxThanhTNDoan
This document discusses the advantages and uses of enzymes in food processing. It begins by explaining that enzymes are natural catalytic proteins that offer several advantages over chemical catalysts, such as high specificity and ability to work under mild conditions. It then provides examples of how enzymes are used in various food industries, including baked goods to strengthen dough, dairy to coagulate milk for cheese and hydrolyze lactose, and meat to tenderize texture. The document also covers enzyme sources, starch modification, and the production of maltodextrins, maltose syrups, and glucose syrups. It concludes with discussing bio-protective enzymes used as natural preservatives.
This document discusses microbial metabolites that can be used as flavoring agents in foods. It begins by listing various functional groups found in microbial flavor compounds such as alcohols, aldehydes, esters, and lactones. It then classifies flavors based on their source as natural, microbial, enzymatic, or synthetic. The document goes on to describe the biosynthesis of several important microbial flavors including diacetyl, lactones, esters, pyrazines, alcohols, vanillin, benzaldehyde, and methyl ketones. It discusses the microorganisms and precursors involved in the production of these compounds as well as their applications as flavors. Solid state fermentation is also introduced as a method for
The document discusses the Maillard reaction and how it is used to develop chicken flavor through processing. The Maillard reaction involves the condensation of reducing sugars and amino acids or proteins when heated. This generates flavor compounds responsible for meaty and roasted flavors. Specifically for chicken flavor, the reaction of L-cysteine (a sulfur-containing amino acid) and L-arabinose produces 2-methyl-3-furanthiol, giving the perception of chicken meat. The document outlines the key components, reaction conditions, and processing parameters required to synthetically produce meat-like flavors through Maillard reactions.
Condensation reactions involve the combination of two molecules with the loss of a small molecule like water. Aldol condensation forms carbon-carbon bonds by reacting an enolate ion with a carbonyl compound. It plays a role in gluconeogenesis, photosynthesis, and producing perfumes. Other condensation reactions discussed include Claisen, Knoevenagel, Schiff base formation, and Dieckmann cyclization. Condensation polymers are formed through condensation reactions and examples include nylon and DNA. Condensation reactions are widely used in organic synthesis and producing pharmaceuticals, fragrances, and polymers.
Peru balsam is a resinous exudate derived from the Myroxylon balsamum var. pereirae tree grown in Central America. It is extracted during summer months when rain is low. Peru balsam has a dark brown color and sweet, spicy aroma. It is used in perfumery and flavoring to provide long-lasting, balsamic notes. Peru balsam can also be used as an active ingredient in cosmetics and medicines for its anti-inflammatory and wound healing properties. However, it is restricted to transformed products like resinoid and distillates due to its raw state.
Spices are added to food in small amounts but contribute significantly to sensory qualities through volatile and fixed oils. Quality testing of spices includes determining moisture content, total ash, acid insoluble ash, volatile oils, non-volatile ether extract, crude fiber, and extraneous matter. Standard methods such as Dean-Stark distillation and Karl Fischer titration are used to precisely measure components in a repeatable and reproducible manner for quality assessment, detection of adulteration, and facilitation of spice trade.
Anaerobic digestion is a technologically simple process used to convert organic material into methane through microbial action in the absence of air. The methanogenic activity occurs at 55°C or higher with a neutral pH of 6.5-7.5. High-rate anaerobic reactors like UASB reactors are widely used for wastewater treatment and can achieve organic loading rates of 1-20 kg COD/m3-day with removal efficiencies of 75-85% and retention times of 4-24 hours. Biofilters use microorganisms attached to a solid media to biologically degrade pollutants from air and wastewater streams, while bioscrubbers first absorb gases before biological oxidation in a separate basin
TECHNO-GUIDE FOR SEA CUCUMBER (Holothuroidea) POWDER AND AMPALAYA SEEDS-10-22...AmapolaCurayag1
A Thesis
Presented to
The Graduate School
CEBU TECHNOLOGICAL UNIVERSITY
Main Campus, M.J. Cuenco Ave., Cebu City
In Partial Fulfillment
Of the Requirements for the Degree
MASTER OF ARTS IN VOCATIONAL EDUCATION
AMAPOLA M. CURAYAG
December 2021
This thesis entitled, “TECHNO-GUIDE FOR SEA CUCUMBER (Holothuroidea)
POWDER AND Ampalaya (Momordica charantia) SEEDS POWDER PRETZELS”,
prepared and submitted by AMAPOLA M. CURAYAG in partial fulfillment of the
requirements for the degree MASTER OF ARTS IN VOCATIONAL EDUCATION
(MAVEd) has been examined and recommended for acceptance and approval for Oral
Examination.
ACCEPTED AND APPROVED in partial fulfillment of the requirement for the degree of
MASTER OF ARTS IN VOCATIONAL EDUCATION (MAVEd).
Comprehensive Examination: PASSED
Date of Oral Examination: December 2021
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2. ROASTING OF COFFEE BEANS
Roasting is the key unit operation in converting green coffee beans into flavorful roast coffee. It is the
heart and soul of any coffee manufacturing operation because it is the roasting process during which
flavor is created and physical bean properties are determined.
Sound is a good indicator of temperature during roasting
1. At approximately 196 °C (385 °F), the coffee will emit a cracking sound. This point is referred
to as "first crack," marking the beginnings of a "light roast”, large amount of the coffee's
moisture has been evaporated and the beans will increase in size
2. When the coffee reaches approximately 224 °C (435 °F), it emits a "second crack", this sound
represents the structure of the coffee starting to collapse.
4. MAJOR CHEMICAL REACTIONS DURING
ROASTING OF COFFEE BEANS
• Maillard reaction
• Strecker degradation
• Caramelization
5. CHEMICAL AND PHYSICAL CHANGES IN THE
COMPONENT OF COFFEE BEANS DURING ROASTING
CHANGES OF CARBOHYDRATES:
Sucrose, which is the most abundant green coffee beans, acts as an aroma precursor during roasting.
Sucrose is the major source of the aliphatic acids (formic, acetic, glycolic, and lactic) produced during
coffee roasting.
Formation of 5-Hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid (HMFA) occurs through
cleavage of sucrose
6. On a dry-weight basis, almost half of green coffee beans are reported to be made
of polysaccharides, which include cellulose, mannan, and arabinogalactan.
In the green coffee beans, polysaccharides are retained in the coffee bean cell wall
as part of the insoluble polysaccharide complex
Roasting process increases the solubility by loosening the cell wall structure as it
swells.
8. During roasting level of chlorogenic acids decrease whereas the levels of quinic acid and of γ-
quinide( internal ester of quinic acid) and syllo-quinic acid( isomeric product of quinic acid)
increased during the roasting process
Some chlorogenic acids are converted to lactones of chlorogenic acids which includes
feruloylquinic acid lactones, caffeoylquinic acid lactones, and p-coumaroylquinic acid
lactones.
Chlorogenic lactones are formed during roasting by a loss of water molecules from the quinic
acid moiety and the formation of an intramolecular ester bond.
Formation of lactones was highly dependent on the degree of roasting.
Optimum degree of roasting to achieve a maximum of lactones is light medium roast.
9. CHANGES OF TRIGONELLINE
Trigonelline is a pyridine derivative known to contribute indirectly to the formation of
desirable flavor products, including furans, pyrazine, alkyl-pyridines, and pyrroles, during
coffee roasting.
It is a percursor of flavour and aroma compounds.
Thermal degradation or pyrolysis of trigonelline yields N-methylpyridinium and nicotinic
acid are the major nonvolatile products.
Trigonelline level during roasting decreases while the thermal degraded non volatile
products increases.
10. CHANGES OF PROTEIN AND FREE AMINO ACIDS
Roasting leads to protein denaturation with degradation.
The Maillard reaction is a chemical reaction between reducing carbohydrates and
various amino acids, peptides, and proteins, which contain free amino groups.
The green coffee bean protein subunits are integrated into the polymeric structure
of melanoidins formed during roasting. The melanoidins are defined as brown,
highmolecular- weight products containing nitrogen and are end products of the
Maillard reaction.
11. FORMATION OF AROMA COMPOUNDS
Green coffee beans lack the color and characteristic aroma of roasted coffee, both of
which are formed during the roasting process.
Coffee oil, which comprises about 10% of the roasted beans, carries most of the coffee
aroma. The aroma is made up of a complex mixture of volatile compounds.
The aroma of coffee brew is mainly caused by some alkylpyrazines, furanones, and
phenols, and by 2-furfurylthiol, methional, and 3-mercapto-3-methylbutyl formate.
Aroma of coffee is formed due to wide rande range of interaction betweeninteractions
between all the routes involved in the Maillard reaction, caramelization, Strecker
degradation, and the breakdown of sulfur amino acids, hydroxy-amino acids, proline and
hydroxyproline, trigonelline, quinic acid moiety, carotenoids, and minor lipids
13. The major compositional changes and chemical processes that affect the development of flavor
compounds in coffee upon roasting:
Loss of water ⇨ drying of the bean, low moisture reaction system
Release of carbon dioxide ⇨ expansion of the bean
Migration of lipids to the bean surface ⇨ retaining aroma components generated
Loss of sugars (including sucrose) ⇨ flavor and color formation (Maillard chemistry and
caramelization)
Decrease of free amino acids ⇨ flavor and color formation (Maillard and Strecker chemistry)
Partial decomposition of polysaccharides (e.g., arabinogalactan) ⇨ release of arabinose which in turn
reacts leading to flavor formation (e.g., Maillard reaction)
Partial decomposition of proteins ⇨ release of amino acids which in turn reacts leading to flavor
formation (e.g., Maillard reaction)
Loss of CGA ⇨ formation of bitter taste and color
Decrease of trigonelline ⇨ formation of N-containing products (aroma, taste, color)
Formation of melanoidins ⇨ color formation (polymerization of polysaccharides, proteins, and
polyphenols)
Partial lipid degradation ⇨ aroma active aldehydes interaction between intermediate decomposition
products
14. Schematic Presentation of the most Important Flavor
Precursors in Green Coffee and the Transformation into key
Aroma Compounds
15. Colour development:
Coffee beans during roasting changes from green to yellow, orange, brown, dark
brown, and finally to almost black. The color development is very much
interlinked with flavor development.
Therefore, the bean color is the best indicator of the degree of roast and a most
important quality criteria.
Volume increase and structural changes:
Coffee beans swell during roasting and increase in volume.
The microstructure changes from a dense to a very porous structure.
Editor's Notes
During roasting the coffee bean temperature should exceed 190̊ C for a certain period of time to triigger the typical chemical reaction