**5. Acids**

The volatile acids include formic acids and acetic acids, while nonvolatile acids include lactic, tartaric, pyruvic, and citric acid. Minor constituents include higher fatty acids and malonic, succinic, glutaric, and malic acids. The degradation products of citric acid are itaconic (I), citraconic (II), and mesaconic acids (III), while fumaric and maleic acids are degraded products of malic acid:

close with those of the purine bases like adenine and guanine, fundamental components of nucleosides, nucleotides, and the nucleic acids. Caffeine is mainly consumed in the form of beverages like tea, coffee, and cola and is most widely consumed and socially accepted natural stimulants. Theophylline is much more important as a drug compound because of its muscle relaxant properties, utilized in the relief of bronchial asthma when compared to caffeine, medicinally. The major

Out of four nitrogen atoms, two are supplied by glutamine and a third by aspartic acid. The synthesis of the nucleotides AMP and GMP is by way of IMP and XMP, and the purine alkaloids then branch away via XMP. The loss of phosphate via methylation generates the nucleoside 7-methylxanthosine, which is then released from the sugar moiety. Furthermore, successive methylation on the nitrogen gives caffeine through theobromine, while a different methylation sequence can result in

constituent of cocoa and related chocolate products is theobromine.





the formation of theophylline (**Table 2**) [6].

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

AMP = adenosine-50

GMP = guanosine-5<sup>0</sup>

XMP = xanthosine-5<sup>0</sup>

IMP = inosine-5<sup>0</sup>

**Figure 1.**

**83**

*Chemistry of the purine derivatives.*

Chlorogenic acids are the mainly rich acids of coffee.
