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Coffee: Production, Quality and Chemistry
Edited by
Adriana Farah;
Adriana Farah
Universidade Federal do Rio de Janeiro, Brazil
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Adriana Farah
Adriana Farah
Universidade Federal do Rio de Janeiro, Brazil
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Hardback ISBN:
978-1-78262-004-4
PDF ISBN:
978-1-78262-243-7
EPUB ISBN:
978-1-78801-658-2
No. of Pages:
836
Publication date:
11 Jan 2019
Book Chapter
CHAPTER 24: Chlorogenic Acids
By
Marius Febi Matei
;
Marius Febi Matei
Department of Life Sciences and Chemistry, Jacobs University Bremen
Campusring 8
28759 Bremen
Germany
[email protected]
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Lee Seung-Hun
;
Lee Seung-Hun
Department of Life Sciences and Chemistry, Jacobs University Bremen
Campusring 8
28759 Bremen
Germany
[email protected]
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Nikolai Kuhnert
Nikolai Kuhnert
Department of Life Sciences and Chemistry, Jacobs University Bremen
Campusring 8
28759 Bremen
Germany
[email protected]
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Published:11 Jan 2019
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Page range:
565 - 583
Citation
M. F. Matei, L. Seung-Hun, and N. Kuhnert, in Coffee: Production, Quality and Chemistry, ed. A. Farah and A. Farah, The Royal Society of Chemistry, 2019, pp. 565-583.
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The chapter summarises several aspects of the chemistry of chlorogenic acids in coffee. A short definition of chlorogenic acids (CGAs) is provided. The occurrence of CGAs in coffee is summarised and selected important methods of analysis for profiling, identification and quantitation discussed. The chemistry of coffee processing affecting chemical transformations during coffee roasting and brewing is summarised. Finally, a general discussion on the potential roles of CGAs in dietary plants is given.
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