Maillard Reaction

Contents:
1.  What's Maillard Reaction in coffee?
2.  Named source of Maillard Reaction

We often hear the Maillard Reaction when roasting coffee, but what is it?

What's Maillard Reaction in coffee?

It is a non-enzymatic browning reaction in food thermal processing. A series of complex reactions occur between reducing sugars and amino acids (proteins) in green beans when roasting, resulting in the formation of brown-black macromolecular substances called melanoid, and thousands of different odor molecules. These substances provide coffee with a pleasant and delicious flavor and attractive color.

Named source of Maillard Reaction

Named after the French chemist Louis-Camile Mailard. The aroma of good coffee itself is naturally rich. At high temperature, medium temperature and low temperature, there will be various natural aroma changes, and the flavors of each manor are different. Justin Coffee - ten manor drip bags, the flavor is pleasant and worth savoring.

※ Maillard reaction and caramelization are both browning reactions. The difference is that caramelization is the process of molecular decomposition of “sugar” after roasting.

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