梅納反應 Maillard Reaction
Maillard Reaction 我們常聽到咖啡烘焙時會有梅納反應 ,那到底是什麼呢?
We often hear the Maillard Reaction when roasting coffee, but what is it?
什麼是梅納反應
是食品熱加工中的非酶褐變反應，咖啡生豆中的還原糖與胺基酸(蛋白質)在加熱時發生一系列複雜反應，其結果生成了 棕黑色的大分子物質類黑素，以及上千個不同的氣味分子，這些物質為咖啡提供了宜人可口的風味和誘人的色澤。
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.
梅納反應的命名來源
以法國化學家梅納(Louis-Camile Mailard)命名。 好的咖啡本身香氣自然豐富，在高溫、中溫、低溫時，會有各種自然的香氣變化，各個莊園風味又各自不同，JC咖啡-十個莊園濾掛，風味怡人 值得細細品味。
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.
※ 梅納反應 與 焦糖化反應 (caramelization) 都是屬褐變反應，差異是焦糖化是由『糖』受熱後分子分解的過程
※ 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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