Table I.
Changes in the constituents of coffee extract during the roasting process.
| Coffee beans (mM) | ||
|---|---|---|
| Constituents | Green | Dark |
| Caffeine | 4.4 | 5.610 |
| Chlorogenic acid | 4.8 | 0.234 |
| Pyrocatechol | n.d. | 0.034 |
| Trigonelline | 4.2 | 1.120 |
n.d., not detected.
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