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  • D. J. Millin
  • D. A. Cruickshank

Abstract

The major alkaloids of coffee are caffeine and trigonelline. Caffeine occurs at up to around 2% in the green bean where it is strongly associated with chi orogenic acids. After roasting, which destroys most of the latter, the alkaloid is readily extractable with hot water. This leads to a caffeine concentration of around 0.05% in an average cup of coffee. Trigonelline is present to the extent of about 1 % in green beans but is partly decomposed during roasting.

Keywords

Cocoa Butter Coffee Bean Green Bean Cocoa Bean Cocoa Product 
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Further Reading

  1. Beckett, S.T. (ed.) (1988) Industrial Chocolate Manufacture and Use, Blackie, Glasgow and London.Google Scholar
  2. Clarke, R.J. (1967) Coffee manufacture, Process Biochem., 15. Eden, T. (1976) Tea, 3rd edn, Longman, London.Google Scholar
  3. Harler, C.R. (1964) The Culture and Marketing of Tea, 3rd edn, Oxford University Press, London.Google Scholar
  4. Minifie, B.W. (1980) Chocolate, Cocoa and Confectionery: Science and Technology, 2nd edn, AVI, Westport.Google Scholar
  5. Pintauro, N.D. (1977) Tea and Soluble Tea Products Manufacture, Noyes Data Corporation, Park Ridge, New Jersey.Google Scholar
  6. Sivetz, M. and Desrosier, N. (1979) Coffee Technology, AVI, Westport, Connecticut.Google Scholar
  7. Smith, R.F. (1986) New aspects on the chemistry of tea and coffee. Z. Lebensm.-Unters. Forsch., 182, 1–7.Google Scholar
  8. Wood, G.A.R. and Lass, R.A. (1985) Cocoa, 4th edn, Longman, Harlow.Google Scholar

Copyright information

© Springer Science+Business Media New York 1993

Authors and Affiliations

  • D. J. Millin
  • D. A. Cruickshank

There are no affiliations available

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