how many chemicals are in a cup of coffee
List of coffee chemicals More than 1,000 chemical compounds in coffee,[1] 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.[2]
Coffee The earliest credible evidence of coffee-drinking or knowledge of the coffee tree appears in the middle of the 15th century in the accounts of Ahmed al-Ghaffar in Yemen.[5] It was here in Arabia that coffee seeds were first roasted and brewed, in a similar way to how it is now prepared. Coffee was used by Sufi circles to stay awake for their religious rituals.[17] Accounts differ on the origin of coffee (seeds) prior to its appearance in Yemen. One account credits Muhammad Ibn Sa'd for bringing the beverage to Aden from the African coast.[18] Other early accounts say Ali ben Omar of the Shadhili Sufi order was the first to introduce coffee to Arabia.[19] According to al Shardi, Ali ben Omar may have encountered coffee during his stay with the Adal king Sadadin's companions in 1401. Famous 16th-century Islamic scholar Ibn Hajar al-Haytami notes in his writings of a beverage called qahwa developed from a tree in the Zeila region.[17]