*A Detail Chemistry of Coffee and Its Analysis DOI: http://dx.doi.org/10.5772/intechopen.91725*

and play a vital role in the formation of the coffee flavor. The various constituents along with components of coffee are shown in **Table 1**.


**Table 1.**

• This article will deal on the types of carbohydrate, protein, lipids, and other

• This article will review on various analytical methods for the estimation of

Coffee is often used as antioxidants, but more importantly coffee is a good source of chromium and magnesium that assist in controlling blood sugar by ensur-

The carbohydrate content of green and roasted coffee (Santos) was identified and measured. Green coffee contained about 6–7% of sucrose as soluble sugars and low amount of glucose. The soluble sugars of roasted coffee were sucrose, fructose, and glucose. The experiment was also carried out for the isolation of holocellulose

The holocellulose of green coffee was hydrolyzed by a novel method consisting of anhydrous sulfuric acid and 10% potassium insoluble hydroxide, which was partially solubilized on roasting and results in the following ratio of sugars:

1 L-arabinose/2D-galactose/2D-glucose/6D-mannose. Out of these sugars, the arabinose was easily acid-hydrolyzed. Other coffee constituent analyzed and determined were caffeine, trigonelline, caffeic acid, chlorogenic acid, isochlorogenic acid, and the 10 amino acids. The free amino acids disappeared in roasting. An analytical method was developed for evaluating caffeine on chromatograms [3]. In coffee pulp, condensed tannins are the major phenolic compounds, while in the seeds, phenolic compounds exist primarily as a family of esters formed between hydroxycinnamic acids and quinic acid, collectively recognized as chlorogenic acids (CGA). Green coffee seeds contain up to 14% CGA, which are present in high concentrations and have a greater influence for determining the quality of coffee

The main chemical ingredients in coffee beans are given below:

chemical constituents in detail.

constituents present in coffee.

ing proper usage of insulin.

*Coffee - Production and Research*

• Caffeine

• Tannin

• Thiamin

• Xanthine

• Guaiacol

• Citric acid

• Chlorogenic acid

• Acetaldehyde

• Spermine

• Putrescine

• Scopoletin

**80**

fractions of green and roasted coffee.

• Spermidine

*Constituents along with components of coffee.*
