Organic Compounds in Green Coffee Beans

Abstract Coffee is one of the world's most widely consumed beverages. The components of a cup of coffee that we drink in daily life are derived from green coffee beans. The amount and composition of flavor precursors in green coffee can have a dramatic effect on the quality of the final roasted product. The two most known species of coffee beans are Coffea arabica (arabica) and Coffea canephora (robusta). Polysaccharides, lipids, and proteins appear to be the major constituents of the green beans, while minor components such as caffeine, trigonelline, chlorogenic acids, free sugars (mainly sucrose), free amino acids, minerals, and others are also relevant.