Info

"Not corrected for dry-weight roasting loss.

"Not corrected for dry-weight roasting loss.

aromatic nitrogen ring compounds, such as pyridine, found in roasted coffee aroma. However, pyrazines, oxazoles, and thiazoles, also components of the coffee aroma, are probably products of protein breakdown. Caffeine is relatively stable, and only small amounts are lost by sublimation during roasting.

The chlorogenic acids—3-caffeoylquinic acid (choloro-genic acid), 4-caffeoylquinic acid (cryptochlorogenic acid),

Table 8. Aromatic Components of Roasted Coffee

Hydrocarbons

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