Generation of Maillard reaction-derived flavour compounds in coffee analogues by an extrusion-based solid model system.

Abstract

A solid food matrix (SFM) model system was established to replicate dry food processing environments and investigate how precursors and reaction parameters influence coffee flavour generation through Maillard reaction (MR). The model consisted of chickpea flour, oil, chlorogenic acid, amino acids, and sugars, and was processed through high-moisture extrusion, drying, and fluidized bed roasting. The inclusion of oil affected SFM physical characteristics, including bulk density, expansion ratio, and colour. GC/MS analysis demonstrated the role of reactant types and initial concentrations: increased amino acid levels to 5 % boosted pyrazine formation, while increase sucrose level to 6 % elevated furan production. Chlorogenic acid played a notable role in the formation of both furans and pyrazines. Acidic conditions in the model suppressed pyrazine generation but favoured furans and their derivatives, such as furfural and 2-furanmethanol. Data showed this SFM model could serve as an effective tool for studying MR-mediated flavour development in coffee analogues.