Which two browning processes occur during the roasting of coffee?

The two browning processes that occur during the roasting of coffee are the Maillard reaction and caramelization.

The Maillard reaction is a complex chemical reaction between amino acids and reducing sugars that occurs when coffee beans are heated. This reaction is crucial in developing the rich flavors and aromas associated with roasted coffee, resulting in a brown color and a variety of flavor compounds that contribute to the overall taste profile.

Caramelization, on the other hand, involves the thermal decomposition of sugars at high temperatures, leading to the creation of a sweet and complex flavor that enhances the coffee's character. This process begins to occur when the temperature of the beans rises above a certain point, contributing to the development of color and depth in flavor.

Together, these two processes play a significant role in defining the sensory attributes of roasted coffee, such as taste, aroma, and color, making them fundamental to the coffee roasting process. Other options presented do not accurately represent browning reactions; they pertain to different processes unrelated to the browning of coffee during roasting.