What role do amino acids play in the roasting process?

• A. They alter the color of the beans
• B. They are involved in the Maillard reaction
• C. They decrease the acidity of coffee
• D. They contribute to the weight of the beans

Answer: (B)

Amino acids play a critical role in the roasting process primarily through their involvement in the Maillard reaction, which is a complex series of chemical reactions that occur between amino acids and sugars when exposed to heat. This reaction is responsible for developing the flavors, aromas, and browning of the coffee during roasting.

As the coffee beans are roasted, the Maillard reaction begins around 140°C to 165°C (284°F to 329°F), enhancing the complexity of the flavor profile. It leads to the formation of new compounds, many of which contribute to the desirable taste and aroma characteristics associated with roasted coffee. This is why the correct answer highlights their involvement in the Maillard reaction as the key factor in their role during roasting.

While amino acids may have indirect effects on aspects like color or perceived acidity, their primary significance is tied to flavor development through the Maillard reaction, making that the most relevant choice in understanding the chemistry of coffee roasting.