An important factor in coffee aromatics, partially formed in roasting by the interaction of fatty acidsMany acids contribute to coffee flavor: acetic, malic, citric, quinic, tartaric, phosphoric, etc.: Many acids contribute to coffee flavor; malic, citric, quinic, tartaric, phosphoric, etc. See Acidity or... and oxygen: Along with KetonesAlong with Aldehydes, Ketones are important carbonyl compound that contribute over 20% to coffee aromatics. Formed from carbohydrates in the roast process, they result in aroma and flavor..., Aldehydes are an important factor in coffee aromatics, partially formed in roasting by the interaction of fatty acids and oxygen. They are partially formed by the Strecker DegradationAn important roast reaction related to the Maillard reaction. The Strecker Degradation is an interaction of amino acids with a carbonyl compound in an environment with water, creating... of amino acids in the coffee roast environment.
