PMID: 1210790Jun 30, 1975Paper

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

Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung
J PokornýG Janícek

Abstract

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.

References

Aug 1, 1973·Journal of the Science of Food and Agriculture·C K Milner, D R Westgarth
May 1, 1970·Die Naturwissenschaften·W WalterJ Heukeshoven
Jan 1, 1971·Journal of the American Oil Chemists' Society·D C Udy
Dec 1, 1965·Experimental Parasitology·Y U Amrein
Jul 1, 1951·Archives of Biochemistry and Biophysics·L R MacDONNELLR E FEENEY

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Citations

Mar 17, 2007·Critical Reviews in Food Science and Nutrition·Meenakshi Arya, L Jagan Mohan Rao

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