chapter  14
16 Pages

Metabolomics Study of Green Coffee Beans

Initially discovered in the late sixteenth century, coffee has become the world’s most traded good and most consumed beverage.1 As scientists became more aware of coffee’s popularity in daily human life, they started to study the taste, avor, and health benets of coffee and why it tends to hold its value well over time. The identication of the organic compounds in green coffee beans has been the focus of researchers for many years. The amount and composition of these precursor compounds have been reported to contribute signicantly to the taste and avor of coffee.2 Green coffee beans are rst roasted in a process with varying time courses and temperatures in which new components and characteristics are generated.3 The end result makes the beans ready for commercial sale and consumption.