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Formation Pathways for Primary Roasted Coffee Aroma Compounds

Wilhardi Holscher, Hans Steinhart

Open publisher page 9 citations

Abstract

The majority of the more than 800 volatiles which have been identified in roasted coffee, are formed by Maillard reactions. However, recent sensory specific investigations showed that only a small number of these contribute to the flavor complex of roasted coffee and that many odorants with a strong flavor impact are generated by formation pathways besides Maillard reaction. This chapter gives an overview of aroma compounds of roasted coffee and their corresponding formation pathways during roasting. Apparently certain pathways are specific for roasted coffee flavor formation.

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What this paper is about

The majority of the more than 800 volatiles which have been identified in roasted coffee, are formed by Maillard reactions. However, recent sensory specific investigations showed that only a small number of these contribute to the flavor complex of roasted coffee and that many odorants with a strong flavor impact are generated by formation pathways besides Maillard reaction. This chapter gives an overview of aroma compounds of roasted coffee and their corresponding formation pathways during roasting. Apparently certain pathways are specific for roasted coffee flavor formation.

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OpenAlex reports 9 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

The majority of the more than 800 volatiles which have been identified in roasted coffee, are formed by Maillard reactions. However, recent sensory specific investigations showed that only a small number of these contribute to the flavor complex of roasted coffee and that many odorants with a strong flavor impact are generated by formation pathways besides Maillard reaction. This chapter gives an overview of aroma compounds of roasted coffee and their corresponding formation pathways during roasting. Apparently certain pathways are specific for roasted coffee flavor formation.

Key concepts: Maillard reaction, Roasting, Flavor, Aroma, Chemistry, Food science, Physical chemistry

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