<P> 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 . </P>
<P> 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 . </P>
how many chemicals are in a cup of coffee
how many chemicals are in a cup of coffee
More than 1,000
More than 1,000