What is the chemical name for coffee?

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What is Mochaccino

 There are more than 1,000 chemical compounds in coffee, and their molecular and physiological effects in research are related to the field of food chemistry. There are many ways to categorize the ingredients in coffee, most notably, effects on taste and aroma, physiological effects, before and after roasting, effects of coffee bean growth, plant differences, the country in which the coffee is grown, and even the reaction between Compounds also fall into these categories.

In terms of coffee aroma and taste alone, there are 300 chemical compounds in green coffee beans and more than 850 chemical compounds after roasting coffee beans. Coffee ingredients are generally classified as follows.

You may want to know what are the ingredients of coffee that you drink every day, what ingredients coffee is made of and how each of them affects our body.

Coffee has 11 main and different ingredients in its structure, the names and characteristics of each of which are described below.

This information is taken from the complete database of Dr. James Duke, an American researcher who studies the phytochemical composition of GRAS plants and other economic plants.

Caffeine is one of the main constituents of coffee

1.Caffeine

It is the main and most effective ingredient in coffee, which causes the production of more than sixteen billion pounds of coffee beans in the world per year. Caffeine is actually a plant toxin called an alkaloid (like nicotine and cocaine). Plants use it to kill their pests.

By blocking the adenosine neurotransmitters, it stimulates our sleep, and when the sleep chemical is blocked by caffeine, the result will be keeping you awake.

2.Water

Hot water is a wonderful solvent that removes flavors and oils from coffee beans. A good cup of coffee contains 98.75% water and 1.25% of the ingredients in coffee. Caffeine is a diuretic, which comes out of coffee by hot water. Water helps to bring out the beneficial properties of the compounds in coffee.

  1. Ethyl phenol

This substance creates a good aroma of coffee that can make your morning pleasant.

4.Quinic acid

The acidity of coffee is due to the presence of quinic acid in the van. People with gastroesophageal reflux disease often experience heartburn after drinking coffee due to the presence of this compound.

5.Dicafoeocyclic acid

Existing components When scientists expose nerve cells to the presence of this acid in the laboratory, the cells are significantly (though not completely) protected from free radical damage. Yes: Coffee is a good source of antioxidants. The same substance creates freshness and vitality after drinking coffee as a member of coffee compounds.

6.Dimethyl disulfide

It is a natural product and substance that is created after roasting green coffee beans and is a kind of causative agent of roasted coffee.

7.Acetyl methyl carbinol

The components of coffee confectionery in coffee with the presence of acetyl methyl carbonyl in it, which is actually a yellow oily substance inside the beans, which manifests itself after brewing coffee.

8.Putrescin

One of the coffee compounds that makes us smell coffee is putrescine, which is naturally present in green coffee beans and is inhaled when we brew coffee.

9.Trigonelline

Chemically, it is a molecule of brown compounds known as niacin that is attached to a methyl group. It breaks down into pyridines, which give coffee a so-called earthy, sweet taste. It also prevents the harmful bacteria in coffee from attaching to the teeth and damaging them.

10.Niacin

The ingredients of coffee are vitamin B3. In fact, it is Trigonelline that is unstable due to temperatures above 70 degrees Celsius. At that temperature, when you pour hot water over coffee, the methyl group separates and pours niacin into your cup.

11.Theophylline

One of the substances is like caffeine. It is a muscle stimulant and relaxant to relieve the symptoms of asthma, bronchitis and emphysema. Which can even react with some newer antibiotics.

We studied the ingredients of coffee together. Now we can understand why coffee addiction is the second most prevalent addiction in the world (after nicotine) as far as songs have been written about it, from “Johann Sebastian Bach Coffee” to “Racist Coffee” by Julian Smith. Many people cannot literally spend the day without it. Given its properties, it’s not surprising why people really do not like to separate coffee from themselves. Not surprisingly, few world-renowned coffee producers, such as Nescafe and Starbucks, provide useful information about brewed chemicals to their customers and websites.

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