Displaying items by tag: caffeic acid

Last month we briefly discussed the role of chlorogenic acid (CGA) and its decomposition during roasting. This month we’ll focus in a bit more on CGA’s secondary compounds and introduce citric acid in an effort to understand its affect on overall quality.

In the past two series of articles we briefly discussed a handful of important chemical components. This month we will zoom in organic acids and explore their role in flavor development in coffee.

There are large number of studies both in vitro and in vivo that have demonstrated the beneficial effects of diets rich in fruits, vegetables and beverages. These positive effects are attributed in part to phenolic compounds.