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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 10

Chemical Changes in the Components of Coffee Beans during Roasting

Feifei Wei1,2,  and Masaru Tanokura1     1Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo, Japan     2Japan Society for the Promotion of Science, Chiyoda-ku, Tokyo, Japan

Abstract

Roasting is probably the most important factor in the development of the complex flavors that make coffee enjoyable. During the roasting process, the beans undergo many complex and poorly defined chemical reactions, leading to important physical changes and formation of the substances responsible for the sensory qualities of the beverage. This chapter describes the chemical changes of the main components of ...

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