What acid is produced due to sucrose degradation during roasting?

During the roasting process of coffee, sucrose undergoes degradation due to the application of heat. This thermal breakdown primarily leads to the formation of various compounds, including acetic acid. Acetic acid is particularly notable as it is a product of Maillard reactions and various caramelization processes that occur during roasting. These reactions contribute to the complexity of flavors and aromas in roasted coffee.

Acetic acid's formation is relevant to the overall sensory profile of coffee, as it can contribute to perceived acidity and brightness in the cup. Understanding this process helps roasters develop specific profiles by controlling roasting times and temperatures, which can influence the extent of sucrose degradation and, consequently, the production of compounds like acetic acid.