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Why is Coffee Bitter?

The Chemistry of Coffee

08-Jul-2016

© Compound Interest

Why is Coffee Bitter? – The Chemistry of Coffee

Mention coffee, and caffeine is the chemical compound name that immediately springs to mind. However, whilst caffeine’s effects on the brain are well documented –it binds to adenosine receptors in the brain – it has relatively little impact when it comes to the taste of coffee. Coffee, as it turns out, is a cornucopia of chemical compounds that influence its taste; whilst some of these compounds are poorly characterised, one group of compounds about which plenty is known are the chlorogenic acids.

Topics
  • coffee
  • Maillard Reaction
  • lactones
  • melanoidins
  • adenosine receptors
  • chlorogenic acids
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