Welcome to this month’s issue of coffee science. In our last series we discussed the role of two alkaloids: caffeine and trigonelline and their role in coffee’s composition. This time we’ll explore some of coffee’s more common compounds, namely carbohydrates and proteins, and discuss how these seemingly ordinary compounds contribute to coffee’s alluring aroma.

Thursday, 23 April 2015 23:55

The Aroma of Green Coffee and Bell Peppers

That's right. These nitrogen containing pyrazines or specifically 3-isobutyl-2-methoxypyrazine are present in a wide range of food products including green coffee and bell peppers. 

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