Coffee knowledge there are more than 800 coffee flavors.
The aroma of coffee is largely determined by the roasting degree of coffee beans, and there are four main reactions in the roasting process:
Maillard reaction, which is a reaction between nitrogenous substances (amino acids, proteins and trigonelline, and serotonin) and carbohydrates (sugars).
Degradation of individual amino acids, especially thionine, hydroxyl and proline.
The degradation of sugar leads to caramelization.
Carbolic acid degradation, especially quinic acid semi-group.
Other reactions are related to lipid degradation, and there are hundreds of interactions between intermediate decomposition products.
Share
Follow Coffee Search for the latest coffee updates. Reproduced from "Coffee Search"
Article URL: https://www.coffeesearch.net/coffee13158.html
Related Articles
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?