the browning reactions linked to aroma and flavour development, called the Maillard reactions, is comprised of a large network of individual chemical reactions, where only preliminary understanding of the network’s construction exists.

To tackle the challenges involved with creating mathematical models for the Maillard reactions, along with other chemical reaction groups in a roasting coffee bean, we use the concept of a Distributed Activation Energy Model (DAEM), originally developed to describe the pyrolysis of coal.