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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 20

Melanoidins in Coffee

José A. Rufián-Henares,  and Silvia Pastoriza     Department of Nutrition and Food Sciences, School of Pharmacy, University of Granada, Campus Cartuja S/N, Granada, Spain

Abstract

Coffee roasting influences the taste of the coffee brew by physically and chemically changing the coffee seed. Different compounds found in green coffee beans, such as proteins, polysaccharides, and phenolic compounds, are degraded/transformed to some extent, giving rise to a decrease of the amount of carbohydrates and chlorogenic acids and the appearance of melanoidins. Melanoidins are brown nitrogen-containing polymers produced during the last steps of the Maillard reaction. The amount of coffee melanoidins accounts for up to 25% of roasted ...

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