Maillard reaction precursors and arabica coffee (Coffea arabica L.) beverage quality

• Published in: Food and Humanity Vol. 1; pp. 1 - 7
• Main Authors: Cardoso, Wilton Soares, Dias, Sandy Rodrigues, Coelho, Vinicius Serafim, Pereira, Lucas Louzada, Fioresi, Deusélio Bassini, Pinheiro, Flávia de Abreu
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.12.2023
• Subjects: Amino acid; Coffee; Protein; Reducing sugar; SPDSS; Reducing sugar; RBP; Amino acid; GBP; SCAA; RBRS; DNS; Coffee; GBRS; Protein; PDR
• ISSN: 2949-8244
• DOI: 10.1016/j.foohum.2023.01.002

The greatest diversity of aromas of coffee is formed during roasting in complex reactions such as Maillard. In order to find chemical indices of quality for the coffees, related to the Maillard reaction, the content of soluble proteins and reducing sugars (precursors of reaction) of the extracts of green beans and the respective roasted beans of 50 different coffees were evaluated. The results were related to the quality scores. For sugars, the roasted bean increase content in all samples, consequence of the breakdown of sucrose and other polysaccharides generating reducing sugars. To protein, roasted beans of coffee with quality beverage, there were a decrease in soluble proteins when comparing green beans, but in coffee of down quality, there were increase of protein in beverage. Our findings showed that the soluble protein content of the roasted beans and protein degradation during roasting significantly correlated with the quality scores of the coffees. [Display omitted] •Protein degradation during roasting is related to coffee beverage quality.•Maillard reaction precursors were evaluated.•The soluble protein of coffee beans is correlated with the quality of the beverage.