Comments on: Maillard Reaction, Strecker Degredation and Caramelisation

By: Sugars in roasted coffee – a conversation | jimseven

Sugars in roasted coffee – a conversation | jimseven — Fri, 06 Aug 2010 15:44:43 +0000

[...] reference this older post on the Maillard Reaction, Strecker Degradation and Caramelisation may be of interest. AKPC_IDS += "1725,"; August 6, 2010 – 4:43 pm | By James Hoffmann | [...]

By: The Daily Globe | Coffee » Blog Archive » Home Coffee Roasting Index

Sat, 27 Mar 2010 02:56:02 +0000

[...] 3. Roasting chemistry and reactionschemistry-Carl Staub article , coffee chemistry , Maillard reaction, Strecker degredation and caramelisation-Jim Hoffmann [...]

By: Yakster

Yakster — Wed, 17 Mar 2010 17:44:13 +0000

This is a question regarding the improvement in flavors that occur when resting roasted coffee for a few days, I’ve seen many people describe this as simply staling and that some amount of staling is good up to a peak of flavors and then the beans deteriorate, but this doesn’t seem right. As I’ve recently been roasting almonds in my roaster as well, I’m noticing that the almonds also do not taste their best right after roast and require a day or two of rest before their full roasted flavors are at their peak. I haven’t been able to find any literature on this (though I did come across an interesting article on how to keep nuts fresh longer by roasting at a lower temperature or doing a two step roast which seems to slow down staling, which I now cannot find), I’m interested in any feedback on this.

-Chris

By: ziyana

ziyana — Wed, 17 Mar 2010 14:43:55 +0000

yes, while storing foods if the conditions are favourable for the reaction i.e carbonyl compound and amine group contain lone paired electron the reaction can take place.

By: Karen

Karen — Sat, 09 Jan 2010 19:59:00 +0000

I am taking a food science class. Is it true that heat is not required for Malliard Reaction? Why?

By: shahbaz ul hassan

shahbaz ul hassan — Tue, 03 Mar 2009 16:41:31 +0000

hellow every body working on caramelization
can any one tel me about the catalyst used in the caramelization of apple juice

By: James

James — Mon, 09 Feb 2009 13:23:57 +0000

I’ll be completely honest and admit that I don’t know and I am not sure where to look for the massive variety of reaction pathways that would be possible. The RSC might have some good books on the subject?

By: Nadia

Nadia — Mon, 09 Feb 2009 13:16:44 +0000

Hello. Ur article really helped me to understand the Maillard reaction. however, u said: “These reactions are dependent on a few variables: the different amino acids available, the pH, the amount of water, any salts and the period of time held at a temperature.

I would like to know how exactly the type amino acids and the sugars present can affect the reaction.

By: priya

priya — Fri, 21 Mar 2008 05:12:13 +0000

sir,
can you please give me the answers of the following questions,with step by step chemical reactions with chemical structures.the questions are:
1.what is maillard raection,strecker drgradation,caramelisation?give definitions and chemical reactions taking place.

By: jim

jim — Thu, 05 Jul 2007 08:01:28 +0000

Hi Syukur,

I am afraid this article was just a general introduction to these reactions from a coffee perspective. For full reaction pathways I can’t really help you and you may need to find a text dedicated to the subject. The Royal Society of Chemistry probably have something.