Hello,

we are studying melanoidins from roasted coffee powder, analysing mel at 420 nm spectrophotometrically. You can see the studies of Tagliazucchi or Fogliano. Those are very interesting about brew coffee. Are you also studying the one we treat?

Best regards

Alessandro

Thanks for the answer Alessandro,

I am studying the roasting process itself. Starting with green beans with high concentrations of polyphenols then cinnamon roast, American roast, city, full city, French and Italian roasts. Due to the variations in the roasting process one can obtain a very surprising quality array of the coffee. Melanoidins are credited with ability to bind the volatile components of the coffee beans. That is why I am interested in them.