Kinetic Modelling of Maillard Reaction Products (Α-Dicarbonyl Compounds, Melanoidins) and Protein in Coffee Prepared by Various Roasting Methods

Abstract

In this study, the effects of various roasting methods on the α–dicarbonyl compounds (α-DCs), melanoidins, crude proteins, and colour value of roasted coffee beans (Coffea arabica) were analysed. The concentration of α-DCs in the coffee samples significantly fluctuated (p < 0.05) during roasting, while that of melanoidins increased as roasting time increased in all roasting methods regardless of temperature. Crude protein decreased as roasting time increased. Through kinetic modelling, pan roasting was found to increase the rate constant of α-DCs, melanoidins, and crude proteins by up to 62.6%, 9.3%, and 33.3%, respectively. Air frying was observed to decrease the activation energy of α-DCs, melanoidins, and crude proteins by up to 57.8%, 22.3%, and 12.6%, respectively. The pan roasting method was shown to minimise α-DCs by up to 15% during medium roasting of coffee beans.

Keywords: Coffee, α-dicarbonyl compounds, Kinetic modelling, Various roasting methods, The Arrhenius equation