An important roast reaction related to the An important reaction in coffee roasting that results in the browning of the green coffee seed.: The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, induced by heat in More reaction. The Strecker Degradation is an interaction of amino Many 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 specific acids. While acids in coffee sounds More with a carbonyl compound in an environment with water, creating CO2 and an Aldehyde or Ketone.: The Strecker Degradation is an interaction of amino acids (AKA proteins) with a carbonyl compound in an environment with water, resulting in the creation of CO2 and an Aldehyde or Ketone.
The later two components are important for volatile aromatics and flavors, and the Strecker Degradation contributes to browning. It involves compounds formed in the Maillard reaction and is therefore necessarily linked to it in The application of heat to green coffee seeds (beans) to create palatable material for brewing a great cup!: Coffee roasting is a chemical process induced by heat, by which aromatics, acids, and other flavor components More. The Strecker degradation is a chemical reaction which converts an α-amino acid into an aldehyde containing the side chain, by way of an imine intermediate. It is named after Adolph Strecker, a German chemist. (wikipedia)