ARTICLE #8 EMBARGOED FOR: Tuesday, Aug. 21, 1:00 p.m., Eastern Time
CONTACT:
Ajay P. Singh, Ph.D.
Rutgers University
New Brunswick, New Jersey 08901
Phone: 732-932-9711, ext. 354
E-mail: singh@aesop.rutgers.edu
ARTICLE #9 EMBARGOED FOR: Tuesday, Aug. 21, 1:30 p.m., Eastern Time
Source of coffees bitterness identified; could lead to better tasting brew
Bitter taste can ruin a cup of coffee. Now, chemists in Germany and the United States say they have identified the chemicals largely responsible for javas bitterness, a finding that could one day lead to a better tasting brew.
Research by others over the past few years has identified an estimated 25 to 30 compounds that could contribute to the perceived bitterness of coffee. But the main cause of coffee bitterness has been largely unexplored until now, said Thomas Hofmann and colleagues.
Everybody thinks that caffeine is the main bitter compound in coffee, but thats definitely not the case, Hoffmann said. Only about 15 percent of javas perceived bitterness is due to caffeine, he added, noting that caffeinated and decaffeinated coffee both have similar bitterness qualities.
The researchers found that coffee bitterness is due to two main classes of compounds: chlorogenic acid lactones and phenylindanes, both of which are antioxidants found in roasted coffee beans. The compounds are not present in green (raw) beans, they noted.
ARTICLE #9 EMBARGOED FOR: Tuesday, Aug. 21, 1:30 p.m., Eastern Time
CONTACT:
Thomas Hofmann, Ph.D.
Technical University of Munich
Friesing, Germany
Phone: 4
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| Contact: Michael Woods m_woods@acs.org 202-872-4400 American Chemical Society Source:Eurekalert |