메일라드 : 색상

기호성 ≫ 경시변화, 열변화

메일라드(Mailliard) 색소

가열 반응
- 카라멜반응 Caramelization = 당, 고온
- 마이야르 반응 Maillard = 당+아미노산
- 지질의 열분해
- Sulfur 화합물의 가열반응

마이야르 반응 Maillard
- 멜라로이딘 melanoidin
- 갈변색
- 티로신 -> 멜라닌

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.