What You Need to Know
In dry roasting, the Maillard reaction between reducing sugars and amino acids produces heterocyclic amines and advanced glycation end‑products, and caramelization of surface sugars contributes to color and sweetness. Wet roasting limits Maillard chemistry due to lower temperatures and higher moisture, instead favoring hydrolysis of collagen into gelatin and the formation of savory flavor compounds.
The Science
Primary Reaction
Maillard reaction (dry) / collagen gelatinization (wet)