Kinetic modelling of Maillard reaction products and protein content during roasting of coffee beans

Seongho Lee, Eunyeong Choi, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

In this study, the effects of various roasting methods on the α–dicarbonyl compounds (α-DCs), melanoidins, crude proteins, and colour value of roasted coffee beans (Coffea arabica) were analysed. The concentration of α-DCs in the coffee samples significantly changed (p < 0.05) during roasting, while that of melanoidins increased with roasting time in all roasting methods regardless of temperature. Crude protein decreased as roasting time increased. Through kinetic modelling, pan roasting was found to increase the rate constant of α-DCs, melanoidins, and crude proteins by up to 62.6%, 9.3%, and 33.3%, respectively. Air frying was observed to decrease the activation energy of α-DCs, melanoidins, and crude proteins by up to 57.8%, 22.3%, and 12.6%, respectively. The pan roasting method was shown to minimise α-DCs by up to 15% during medium roasting of coffee beans.

Original languageEnglish
Article number116950
JournalLWT
Volume211
DOIs
StatePublished - 1 Nov 2024

Keywords

  • Coffee
  • Kinetic modelling
  • The arrhenius equation
  • Various roasting methods
  • α–dicarbonyl compounds

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