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Nonenzymic browning. XII. Maillard reactions in green coffee beans on storage

Nichtenzymatische Bräunung. XII. Maillard-Reaktionen während der Lagerung von grünen Kaffeebohnen

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Zusammenfassung

Wärend der Lagerung von grünen Kaffeebohnen bei erhöhter Temperatur und konstanter Luftfeuchtigkeit reagieren die in den ursprünglichen Bohnen anwesenden reduzierenden Zucker mit freien Aminosäuren unter der Bildung von farblosen unbeständigen Produkten. Weitere reduzierende Zucker und freie Aminosäuren werden durch Hydrolyse von Polysacchariden und Proteinen gebildet. In der zweiten Reaktionsperiode verändern sich die Gehalte an freien Aminosäuren und Zuckern nur wenig, aber die Bräunungsreaktionen werden intensiv. Diese Periode ist charakterisiert durch Verminderung der sensorischen Qualität des Kaffeegetränks, besonders dessen Geruchs. Auch das in den Proteinen gobundene Lysin nimmt an Bräunungsreaktionen mittels eines farblosen intermediären Produkts teil.

Summary

During storage of green coffee beans at increased temperature and at constant humidity reducing sugars present in original beans react with free amino acids with formation of colourless unstable products. Additional reducing sugars and free amino acids are produced by hydrolysis of polysaccharides and proteins, respectively. The second stage of storage is characterized by only slight changes in the content of free amino acids and sugars but by intensive browning reactions. This latter stage was characterized by deterioration of sensory quality of coffee beverage, especially of its odour. Lysine combined in protein was involved in browning reactions via colourless intermediary products.

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Authors and Affiliations

  1. Department of Food Chemistry, Prague Institute of Chemical Technology, Suchbátarova 1905, CS-16628, Prague 6, Czechoslovakia

    Jan Pokorný, Nguyêñ-huy Côń, Eva Šmidrkalová & Gustav Janíček

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  1. Jan Pokorný
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  2. Nguyêñ-huy Côń
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  3. Eva Šmidrkalová
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  4. Gustav Janíček
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Pokorný, J., Côń, Nh., Šmidrkalová, E. et al. Nonenzymic browning. XII. Maillard reactions in green coffee beans on storage. Z Lebensm Unters Forch 158, 87–92 (1975). https://doi.org/10.1007/BF01460026

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