Abstract
This chapter briefly reviews the roles played by free radical processes during the roasting and storage of coffee beans and solid coffee products. During roasting, free radical production occurs in distinct phases, possibly related to the Maillard and caramelization reactions. At the same time there is also generation of large quantities of molecules with antioxidant properties, thus demonstrating that antioxidant production does not necessarily equate to free radical scavenging, insofar as it is measured by current assays. Furthermore, with respect to chemical components that are associated with desirable sensory properties of coffee, free radical processes may have both beneficial and detrimental effects.
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