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- Ä«¶ó¸á¹ÝÀÀ Caramelization = ´ç, °í¿Â
- ¸¶À̾߸£ ¹ÝÀÀ Maillard = ´ç+¾Æ¹Ì³ë»ê
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¸¶À̾߸£ ¹ÝÀÀ Maillard
- ¸á¶ó·ÎÀ̵ò melanoidin
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- Ƽ·Î½Å -> ¸á¶ó´Ñ

When coffee beans are roasted, the coffee components undergo structural changes leading to the formation of melanoidins (high molecular weight, nitrogenous, brown-coloured compounds), which are linked to antioxidant, antimicrobial, anticariogenic, anti-inflammatory, antihypertensive, and antiglycative behaviour. Their health implications are therefore of great interest.

In order to understand the potential benefits of coffee melanoidins, it is important to know their chemical structures. Studies show that polysaccharides, proteins, and chlorogenic acids are all involved in coffee melanoidin formation; however, their exact structures and formation mechansims are yet to be fully understood.


 

 

 

 


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