Roasting Effects on Formation Mechanisms of Coffee Brew Melanoidins
Open accessAbstract
The effect of the roasting degree on coffee brew melanoidin properties and formation mechanisms was studied. Coffee brew fractions differing in molecular weight (Mw) were isolated from green and light-, medium-, and dark-roasted coffee beans. Isolated fractions were characterized for their melanoidin, nitrogen, protein, phenolic groups, chlorogenic acid, quinic acid, caffeic acid, and sugar content. It was found that the melanoidin level in all fractions correlated with both the nitrogen and the protein content. The melanoidin level also correlated with the phenolic groups' level and ester-linked quinic acid level. It was concluded that proteins and chlorogenic acids should be primarily involved in melanoidin formation. Initial roasting, from green to light-roasted beans, especially led to the formation of intermediate Mw (IMw) melanoidins when compared to high Mw (HMw) melanoidins. Indications were found that this IMw melanoidin formation is mainly due to Maillard reactions and chlorogenic acid incorporation reactions between chlorogenic acids, sucrose, and amino acids/protein fragments. Additionally, it was found that prolonged roasting predominantly led to formation melanoidins with a high Mw. Furthermore, arabinogalactans seem to be relatively more involved in melanoidin formation than galactomannans. It was hypothesized that chromophores may be formed or attached through the arabinose moiety of arabinogalactan proteins (AGP). Finally, it could be concluded that galactomannans are continuously incorporated in AGP-melanoidins upon roasting.
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- Authors
- Bekedam, E. K., Loots, M. J., Schols, H. A., Van Boekel, M. A. J. S., & Smit, G.
- Affiliations
- Wageningen University & Research (NL)
- Laboratory of Food Chemistry and Product Design and Quality Management Group, Department of Agrotechnology and Food Science, Wageningen University, Post Office Box 8129, 6700 EV Wageningen, The Netherlands, and Unilever Food and Health Research Institute, Post Office Box 114, 3130 AC, Vlaardingen, The Netherlands
- Corresponding author
- Schols, Henk A.
- ORCID
- Schols, Henk A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2008-08-01
- Volume
- 56
- Issue
- 16
- Pages
- 7138-7145
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2008851682
- Cited by
- 148
- References
- 34
- Citations by year
- 2026: 9 · 2025: 8 · 2024: 11 · 2023: 9 · 2022: 11 · 2021: 13 · 2020: 3 · 2019: 8 · 2018: 9 · 2017: 5 · 2016: 6 · 2015: 9 · 2014: 9 · 2013: 9 · 2012: 13
- FWCI
- 3.74
- Type
- journal article
- Language
- en
- Open access
- green
- research.wur.nl
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Socio-Environmental Systems Modeling (acceptedVersion)
- Data Archiving and Networked Services (DANS) (submittedVersion)
- Funders
- Wageningen University and Research
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- coffee roasting, Maillard reaction, chlorogenic acid, arabinogalactan proteins, galactomannan, quinic acid
- MeSH terms
- Amino Acids, Carbohydrates, Chlorogenic Acid, Food Handling, Hot Temperature, Mucoproteins, Nitrogen, Phenols, Plant Proteins, Polymers, Seeds, Maillard Reaction, Coffea
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