Coffee: Production, Quality and Chemistry
CHAPTER 24: Chlorogenic Acids
Published:11 Jan 2019
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.