Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包善了,面包表皮颜色也于非酶褐变反应所生成精化合物而有所善。
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You haven't generated enough of those melanoidins and those kind of compounds that give coffee its colour.
你还没有产生足够黑素和那些让咖啡有化合物。
And don't forget, the colour of coffee itself comes from what are called melanoidins, like brown byproducts of roasting.
别忘了,咖啡一种叫做黑素物质,就像烘焙时产生棕副产品。
There's been a lot of research done on this and broadly speaking, they think the active surfactants in espresso are probably things like melanoidins, a protein derived, roasting byproducts.
这方面有很多研究,一般说,他们认为浓缩咖啡中活性表面活性剂可能是黑素,一种蛋白质衍生烘焙副产品。
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