Why is Coffee Bitter? Bitter Coffee Coffee Taste Bitter Taste Chlorogenic Acid Lactone Separated Coffee

Why is Coffee Bitter?

This question has puzzled scientists for decades.

Now, scientists have narrowed their focus, targeting two chemical molecules. At the annual meeting of the American Chemical Society, scientists reported that these two bitterness-inducing chemical molecules are produced during coffee processing—a discovery that could revolutionize the coffee processing industry.

Thomas Hofmann from the Munich University of Technology and his colleagues conducted further separations on brewed coffee. After analysis using mass spectrometry, Hofmann identified one of the molecules—chlorogenic acid lactone, which is a breakdown product of chlorogenic acid (found in almost all plants). Hofmann's research team then prepared a series of different coffees, respectively measuring their chlorogenic acid lactone content. Although the lactone only produces mild bitterness in lightly and medium-roasted coffee, if coffee beans are roasted for longer, the secondary breakdown products of the lactone produce intense bitterness.

FrontStreet Coffee: http://www.gafei.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473