Composition of Coffee

Caffeine
Its main function is to prevent adenosine – the
sleep chemical – from bonding to
neurotransmitters, keeping the drinker awake.
 Water
It extracts flavors and oils out of the coffee bean
 Quinic acid
It is partly responsible for the perceived
bitterness in coffee.
 3,5 Dicaffeoylquinic acid
It protects neurons from free-radical damage.
 Dimethyl disulfide
A product of roasting the green coffee bean, this
compound is just at the threshold of detectability in
brewed coffee. It has a characteristic taste and
aroma of cooked corn or creamed corn.
 Acetylmethylcarbinol
It gives coffee its rich, buttery taste.
 Putrescine
It is naturally present in coffee beans.
 Trigonelline
It breaks down into pyridines, which give coffee
its sweet, earthy taste and also prevent cavity.
 2-Ethylphenol
It creates a tarlike, medicinal odor in coffee.