Description
- Caffeine: Primary stimulant found in coffee beans. Known for its ability to increase alertness and improve cognitive function. Contributes to the characteristic bitterness of coffee and enhances its flavor profile.
- Caffeic Acid: Powerful antioxidant compound abundant in coffee. Helps protect cells from oxidative stress and inflammation. Impacts coffee flavor by contributing to its acidity and overall taste profile.
- Chlorogenic Acid: Key bioactive compound with potential health benefits. Known for its antioxidant and anti-inflammatory properties. Contributes to the unique flavor profile of coffee, including its bitterness and astringency.
- Pyrocatechol: Aromatic compound found in coffee beans. Contributes to the complex aroma and flavor of coffee. Adds depth and richness to the overall sensory experience of coffee consumption.
- Trigonelline: Alkaloid compound responsible for the bitter taste in coffee. Converts to nicotinic acid (vitamin B3) during roasting. Contributes to the aroma and flavor of coffee, enhancing its overall complexity and depth.