Effects of fermentation and roasting degree on quality characteristics and hazardous compounds derived from Maillard reaction in coffee beans (ACS-Fall 2026) - Aug 24, 2026 - Abstract #4533118; Pres time: Aug 27, 2026; 09:48 AM - 10:03 AM; Location: S501bc (McCormick Place Convention Center); "In addition, volatile and non-volatile compounds, including aroma compounds, trigonelline, caffeine, and chlorogenic acids, were analyzed to assess the chemical modifications induced by fermentation...In particular, higher roasting degrees generally promoted the formation of compounds such as furan and acrylamide, while the effects of fermentation were reflected in precursor-related changes that influenced their formation during roasting. These findings provide valuable insights into optimizing fermentation and roasting processes to improve coffee quality and safety."
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