The researchers identified two compounds related to the bitterness of coffee
Although this is done to reconcile the bitterness of the drink, the reason why coffee makes us frown has puzzled scientists for decades. Now, researchers have narrowed the search by identifying two compounds associated with the bitterness of coffee, whether mild breakfast coffee or Italian espresso. A study presented at the annual meeting of the American Chemical Society in Boston showed that it was the roasting process-not the coffee beans themselves-that produced these compounds, a discovery that opened the door to improving the processing of coffee beans.

Since the 1930s, scientists have isolated and identified a variety of chemicals related to the sensory composition of coffee, but no one can figure out what makes coffee so bitter.
To solve the mystery, Thomas Hofmann, a food chemist at the Technical University of Munich, Germany, and his colleagues continuously filtered the brewed coffee. They found that a small portion of the filter products contained the lowest molecular weight and the most bitter compounds, which undoubtedly provided a goal for the research team to conduct in-depth analysis. Using mass spectrometry, the researchers determined that one of the compounds was a decomposition product of chlorogenic acid lactone, chlorogenic acid, which is found in almost all plants. The team then baked a range of drinks from regular coffee to bitter coffee and measured the amount of chlorogenic lactone in each coffee.
The researchers found that roasting coffee beans will produce a continuous reaction, first, the chlorogenic acid in the coffee beans will be converted into chlorogenic acid lactone, and then, if the processing continues, the latter will be broken down into phenyl dihydroindene. Hofmann pointed out that chlorogenic acid lactone can produce moderate bitterness in lightly or moderately roasted coffee, while the subsequent secondary decomposition products are the root cause of the "bitterness" of espresso.
Peter Martin, a professor of psychiatry at Vanderbilt University in Nashville, Tennessee, said the identification of secondary decomposition products provides new material for studying the potential health effects of coffee. Martin is currently the director of the Coffee Research Institute of the university. "just as we know very little about chlorogenic acid, we don't know much about other products related to it," he said. " "this study broadens our horizons to better understand the health effects of coffee, and for the coffee industry, it will help improve the taste of coffee," Martin said.
- Prev
2014 Beijing International Coffee Expo
The 2014 Beijing International Coffee Expo, sponsored by Beijing International Coffee Industry Association and China International Trade Center, was held at Beijing International Trade Convention and Exhibition Center (18 Yangfang Dian East Road, Haidian District, Beijing) from June 20 to 22, 2014. Asian Coffee Association was invited to participate. It is an important exhibition for the domestic coffee industry and an excellent platform for domestic and foreign enterprises to develop China's coffee market.
- Next
The coffee should be finished as soon as possible.
Every afternoon, make a cup of coffee, the strong fragrance can not only refresh the mind, but also relieve stress and relax.
Related
- It's a huge uproar! Well-known brands use "prefabricated concentrate" for cold extraction?!
- The store was exposed to mice running around! Mixue Ice City urgently apologizes!
- The more you look at it, the weirder it becomes?! Lucky linkage cup print three-eyed Tom Cat!
- Self-delivery modification was rejected! Customers come to the door and throw coffee angrily?!
- What degree of grind should I use to make coffee by hand? How fine should the coffee powder be ground with cold ice drops? What is the No. 20 screen? How fine are the grains of fine sugar? What is the appropriate grind for the espresso?
- Why is coffee bean watches always oily? Are the oil out of the coffee beans stale? Are oily coffee beans of higher quality? What is the difference between deep and light coffee?
- How long is the taste period for coffee? How long is the best time to finish your coffee? How long can coffee stay in a thermos cup? What is the best degree of hand-brewed coffee?
- Pour out all the raw materials! Many Lucky products are off the market!
- "Haidilao in the milk tea industry" Kawangka quietly increases its prices again! Netizen: No more drinking!
- Ask for 20,000 yuan! Coffee shop managers trick employees into fake marriages?!