TABLE 1.
Analysed coffee ingredients
| Substance | Concentration in coffee | Reference |
|---|---|---|
| Guaiacol | 4.2 mg·L−1 | (Griffin, 2006) |
| 4‐Ethylguaiacol | 0.16 mg·L−1 | (Griffin, 2006) |
| 2,3‐Butanedione | 50.8 mg·L−1 | (Griffin, 2006) |
| 2,3‐Pentanedione | 39.6 mg·L−1 | (Griffin, 2006) |
| 3‐Hydroxy‐4,5‐dimethyl‐2‐fuarone | 1.47 mg·L−1 | (Griffin, 2006) |
| 4‐Hydroxy‐2.5‐dimethyl‐3(2H)‐fuarone | 109 mg·L−1 | (Griffin, 2006) |
| Vanillin | 4.8 mg·L−1 | (Griffin, 2006) |
| Maltol | 45 mg·L−1 | (Belitz, Grosch, & Schieberle, 2009) |
| Furfurylmercaptane | 1 ppm | (Flament & Bessière‐Thomas, 2002) |
| Trigonelline | 300 mg·L−1 | (Debry, 1994) |
| Methylpyridinium iodide | 72 mg·L−1 | (Preedy, 2014) |
| Ferulic acid | 90 mg·L−1 | (Mattila & Kumpulainen, 2002) |
| p‐coumaric acid | 13.7 mg·L−1 | (Mattila & Kumpulainen, 2002) |
| Hippuric acid | 2.2 mg·L−1 | (Preedy, 2014) |
| 4‐O‐caffeoylquinic acid | 750 mg·L−1 | (Preedy, 2014) |
| Chlorogenic acid | 800 mg·L−1 | (Preedy, 2014) |
| Acetic acid | 225 mg·L−1 | (Griffin, 2006) |
| Quinic acid | 495 mg·L−1 | (Griffin, 2006) |
| Formic acid | 73 mg·L−1 | (Griffin, 2006) |
| Lactic acid | 195 mg·L−1 | (Griffin, 2006) |
| Citric acid | 461 mg·L−1 | (Griffin, 2006) |
| Malic acid | 137 mg·L−1 | (Griffin, 2006) |
| Nicotinic acid | 50 mg·L−1 | (Clarke & Macrae, 1988) |
| Caffeic acid (CA) | 800 mg·L−1 | (Higdon & Frei, 2006; Iwahashi, 2014) |
| Caffeic acid phenylethyl ester (CAPE) | 160 mg·L−1 | ‐ |
Note: Analysed coffee ingredients and their concentration in coffee.