Guest post by Nessa Riazi
Photo credit: Coffeechemistry.com Discovered in Ethiopia around 850 AD [1], coffee has continued to excite the tastebuds of its many admirers. Sneaking its way into tiramisu, ice creams, and meat marinades, this brewed beverage contributes a complex array of flavors to modern-day gastronomy. What is the science behind coffee’s alluring aroma?We can look to the Maillard reaction for some answers. Also known as “the browning effect,” this reaction involves the carbonyl group of reducing sugars and the free amino acid groups of proteins [3]. The different smells and flavors of coffee depend on the kinds of amino acids present and the various combinations created with reducing sugars. Melanoidins are the resulting compound and give roasted coffee beans their signature chocolatey brown hue.
Photo Credit: Pat PalowskiRoasted coffee beans are composed of over 800 aromatic chemical compounds--as compared to around 250 found in their green form ...
