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100:; their effects on coffee quality and flavor have been investigated in most studies. 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
61:, 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.
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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
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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
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Capek, Peter; Paulovičová, Ema; Matulová, Mária; Mislovičová, Danica; Navarini, Luciano; Suggi-Liverani, Furio (2014-03-15). "Coffea arabica instant coffee—Chemical view and immunomodulating properties".
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Green, Paul W. C.; Davis, Aaron P.; Cossé, Allard A.; Vega, Fernando E. (2015-11-04). "Can Coffee
Chemical Compounds and Insecticidal Plants Be Harnessed for Control of Major Coffee Pests?".
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Herraiz, Tomas; Chaparro, Carolina (2006-01-18). "Human monoamine oxidase enzyme inhibition by coffee and beta-carbolines norharman and harman isolated from coffee".
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The chemical complexity of coffee is emerging, especially due to observed physiological effects which cannot be related only to the presence of
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Flament, Ivon; Bessière-Thomas, Yvonne (2002) . Written at Geneva, Switzerland.
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353:Coffee Volume 1 Chemistry
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269:Organosulfuric compounds
392:Coffee Flavor Chemistry
275:Organosulfur compounds
655:Essential fatty acids
439:Carbohydrate Polymers
78:hydroxycinnamic acids
200:Alcohols (chemistry)
142:Acids and anhydrides
94:caffeoylquinic acids
280:Dimethyl disulfide
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446:: 418–426.
205:Quinic acid
157:Quinic acid
86:melanoidins
705:Categories
420:2024-07-16
415:2001024880
338:References
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181:Putrescine
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152:Anhydrides
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635:Additives
587:Chemistry
231:Norharman
172:Alkaloids
166:Alkaloids
109:stimulant
90:alkaloids
685:Vitamins
680:Proteins
645:Coloring
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497:26458882
460:24528749
327:Cafestol
321:See also
314:Glycerol
194:Alcohols
177:Caffeine
119:in vitro
72:such as
66:caffeine
47:taxonomy
32:Overview
660:Flavors
650:Enzymes
549:Portals
375:85-6976
332:Kahweol
291:Phenols
285:Phenols
264:Acetoin
259:Ketones
253:Ketones
226:Harmane
209:Acetoin
124:in vivo
51:protein
670:Lipids
563:Coffee
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243:Esters
237:Esters
220:Amines
214:Amines
134:Groups
102:furans
38:coffee
22:coffee
690:Water
575:Drink
148:Acids
116:with
59:lipid
533:PMID
493:PMID
456:PMID
411:LCCN
401:ISBN
371:LCCN
361:ISBN
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.