More than 1,000 chemical compounds in coffee, and their molecular and physiological effects, are areas of active research in food chemistry. There are a large number of ways to organize coffee compounds. The major texts in the area variously sort by effects on flavor, physiology, pre - and post-roasting effects, growing and processing effects, botanical variety differences, country of origin differences, and many others. Interactions between compounds also is a frequent area of taxonomy, as are the major organic chemistry categories (Protein, carbohydrate, lipid, etc.). In the field of aroma and flavor alone, Flament gives a list of 300 contributing chemicals in green beans, and over 850 after roasting. He lists 16 major categories to cover those compounds related to aroma and flavor.
how many chemicals are in a cup of coffee
More than 1,000