CHAPTER 25: Major Chlorogenic Acids' Contents and Distribution in Coffees

Despite the large distribution of some CGA in the plant kingdom, green coffee is known as one of the main food sources of these compounds. Total CGA content in green coffee seeds may vary according to genetics – species and cultivar, degree of maturation, and, less importantly, agricultural practices, climate, and soil. During coffee roasting, in addition to isomerization, CGA can be lactonized, epimerized, and degraded to form free phenolic acids and volatile low molecular mass phenol derivatives (for example, catechols, pyrogallol, and phenols). The content of major CGA in green and roasted coffees, as well as in coffee by-products, will be discussed in this chapter.