List of chemical compounds in coffee

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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.

## Contents

* 1 Overview
* 2 Groups
* 2.1 Acids and anhydrides
* 2.2 Alkaloids
* 2.3 Alcohols
* 2.4 Amines
* 2.5 Esters
* 2.6 Fiber
* 2.7 Ketones
* 2.8 Organosulfuric compounds
* 2.9 Phenols
* 2.10 Triglycerides
* 3 See also
* 4 References

## Overview

There are a large number of ways to organize coffee compounds. The major texts in the area variously sort by effects on flavor, physiology, pre- and post-roasting effects, growing and processing effects, botanical variety differences, country of origin differences, and many others. Interactions between chemical compounds also is a frequent area of 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. stimulant effects of caffeine), and those are listed where they are relevant and well-documented. Internet claims for individual chemicals, or compound synergies, such as preventing dental cavities (speculative but unproven effect of the alkaloid trigonelline with in vitro bacterial attachment research, but missing in vivo research on any health effects), preventing kidney stones, or negative effects, also have been avoided.

## Groups

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

### Acids and anhydrides

See also: Acids and Anhydrides

Quinic acid, 3,5-Di-caffeoylquinic acid

### Alkaloids

See also: Alkaloids

Caffeine, Putrescine, Theophylline, Trigonelline

### Alcohols

See also: Alcohols (chemistry)

Quinic acid, Acetoin

### Amines

See also: Amines

* Harmane[5]
* Norharman[5]

### Esters

See also: Esters

3,5-Di-caffeoylquinic acid

### Fiber

Coffee is known to have a significant amount of water-soluble dietary fiber (mostly polysaccharides like galactomannans, arabinogalactans, and melanoidins) compared to other commonly consumed beverages such as factory orange juice. The amount of dietary fiber ranges from 0.47-0.75 g per 100 mL of prepared coffee in a 2007 experiment testing on espresso, drip coffee, and freeze-dried coffee with the beverage made from freeze-dried containing the highest amount fiber. Given the popularity of coffee and the low amount of fiber consumed by the average person in many developed nations, coffee may majorly contribute to the daily dietary fiber consumption for many people. (For instance, in Spain the mean fiber consumption of 7 grams per day with a moderate coffee drinker having per day points to coffee accounting for 10% of Spanish dietary fiber.) [6][7][8][9][10][11][12]

### Ketones

See also: Ketones

Acetoin

### Organosulfuric compounds

See also: Organosulfur compounds

Dimethyl disulfide

### Phenols

See also: Phenols

3,5-Di-caffeoylquinic acid

### Triglycerides

See also: 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

* Cafestol
* Kahweol

## References

1. ↑ Coffee Volume 1 Chemistry. 1 (1 ed.). New York, USA; London,UL; Barking, Essex, UK: Elsevier Applied Science Publishers Ltd. 1985. ISBN 0-85334-368-3. (xiv+306 pages)
2. ↑ Coffee Flavor Chemistry (1 ed.). Chichester, West Sussex, UK: John Wiley & Sons, Ltd. 2002. ISBN 0-471-72038-0. https://books.google.com/books?id=NQi1LYJxFvUC. Retrieved 2024-07-16. (xiv+410 pages)
3. ↑ "Coffea arabica instant coffee—Chemical view and immunomodulating properties". Carbohydrate Polymers 103: 418–426. 2014-03-15. doi:10.1016/j.carbpol.2013.12.068. PMID 24528749.
4. ↑ "Can Coffee Chemical Compounds and Insecticidal Plants Be Harnessed for Control of Major Coffee Pests?". Journal of Agricultural and Food Chemistry 63 (43): 9427–9434. 2015-11-04. doi:10.1021/acs.jafc.5b03914. PMID 26458882. Bibcode: 2015JAFC...63.9427G.
5. ↑ 5.0 5.1 "Human monoamine oxidase enzyme inhibition by coffee and beta-carbolines norharman and harman isolated from coffee.". Life Sciences 78 (8): 795–802. 2006-01-18. doi:10.1016/j.lfs.2005.05.074. PMID 16139309.
6. ↑ "Need Fiber? Have Some Coffee". https://www.scientificamerican.com/article/need-fiber-have-some-coff/.
7. ↑ Díaz-Rubio, M Elena & Saura-Calixto, Fulgencio. (2007) Dietary fiber in brewed coffee. Journal of Agricultural and Food Chemistry, 55 (5), 1999–2003.
8. ↑ Gniechwitz, Diana; Reichardt, Nicole; Blaut, Michael; Steinhart, Hans; Bunzel, Mirko. 2007. Dietary fiber from coffee beverage: Degradation by human fecal microbiota. Journal of Agricultural and Food Chemistry, 55 (17).
9. ↑ Gniechwitz, Diana; Brueckel, Birgit; Reichardt, Nicole; Blaut, Michael; Steinhart, Hans; Bunzel, Mirko. 2007. Coffee dietary fiber contents and structural characteristics as influenced by coffee type and technological and brewing procedures. Journal of Agricultural and Food Chemistry, 55 (26).
10. ↑ Silván, José Manuel; Morales, Francisco J; Saura-Calixto, Fulgencio. 2010. Conceptual study on maillardized dietary fiber in coffee. Journal of Agricultural and Food Chemistry, 58 (23).
11. ↑ Moreira, Ana S. P.; Nunes, Fernando M.; Domingues, M. Rosário; Coimbra, Manuel A. (2012). "Coffee melanoidins: structures, mechanisms of formation and potential health impacts". Food & Function 3 (9): 903–915. doi:10.1039/c2fo30048f. PMID 22584883.
12. ↑ Machado, Fernanda; Coimbra, Manuel A; Coreta-Gomes, Filipe. 2024. Coffee dietary fiber: Features and hypocholesterolemic effects. In Coffee in health and disease prevention, (2nd ed, Chap 25, pp 277–285). Academic Press.

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Food chemistry

* Additives
* Carbohydrates
* Coloring
* Enzymes
* Essential fatty acids
* Flavors
* Fortification
* Lipids
* "Minerals" (Chemical elements)
* Proteins
* Vitamins
* Water

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