List of chemical compounds in coffee

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Source: Wikipedia, the free encyclopedia.

There are more than 1,000

chemical compounds in coffee,[1] and their molecular and physiological effects are areas of active research in food chemistry
.

Overview

There are a large number of ways to organize

taxonomy, as are the major organic chemistry categories (protein, carbohydrate, lipid, etc.) that are relevant to the field. In the field of aroma and flavor alone, Flament gives a list of 300 contributing chemicals in green beans, and over 850 after roasting. He lists 16 major categories to cover those compounds related to aroma and flavor.[2]

The chemical complexity of coffee is emerging, especially due to observed physiological effects which cannot be related only to the presence of caffeine. Moreover, coffee contains an exceptionally substantial amount of antioxidants such as chlorogenic acids, hydroxycinnamic acids, caffeine and Maillard reaction products, such as melanoidins.[3] Chemical groups, such as alkaloids and caffeoylquinic acids, are common insecticides; their effects on coffee quality and flavor have been investigated in most studies.[4] Although health effects are certainly a valid taxonomy category, less than 30 of the over 1,000 compounds have been subjected to juried, health-related research (e.g. official potential carcinogen classification — see furans, for example), so health categorization has been avoided.

On the other hand, physiological effects are well documented in some (e.g.

kidney stones
, or negative effects, also have been avoided.

Groups

Chemicals found in coffee can be categorized in the following groups:

anhydrides

Quinic acid, 3,5-Di-caffeoylquinic acid

Alkaloids

Caffeine, Putrescine, Theophylline, Trigonelline

Alcohols

Quinic acid, Acetoin

Amines

Esters

3,5-Di-caffeoylquinic acid

Ketones

Acetoin

Organosulfuric compounds

Dimethyl disulfide

Phenols

3,5-Di-caffeoylquinic acid

Triglycerides

  • Commonly called coffee oils. Ester bonded Glycerol with three hydroxyl (OH-) groups connected to fatty acids, each having its own carboxyl group

See also

References

  1. ISBN 978-9401086936
    .
  2. ISBN 978-0471720386
    .
  3. PMID 24528749
    .
  4. PMID 26458882
    – via Hunter College Libraries.
  5. ^
    PMID 16139309
    .
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