Organic compound:

Coffee

Poopreaw, Oil, Fahsai, Grace

1107

Coffee

Chemsketch of Compound
Alcohol

Ester

Organic acid

Alcohol
Ketone

Organic acid

Alcohol

Ether

Physical properties

Weight : 14.86 g per 100 beans

Volume : 23.03 g per 100 beans

When roasting them for 45 mins..

Weight : 12.71 g. Per 100 beans

Density : 0.37 g. / ml

Volume : 34.10 ml.

Taste : Bitter
Color after roaster : Dark Brown

Inside the berry

Chemical properties
I.

Caffeine

Formula: C8H10N4O2

Destiny: 1.23 g/cm3

Molar mass: 194.19 g/mol

Melting point: 235 to 238 C (455 to 460 F)

II. Chlorogenic acid

-

Formula: C16H18O9

Destiny: 1.28 g/cm3

MOlar mass: 354.31 gmol1

Melting point: 207 to 209 C (405 to 408 F; 480 to 482 K)

Organic compounds in coffee

Caffeine

Diterpenes

Antioxidants

-cafestol and kahweol-

-chlorogenic acids
melanoidins-

Purposes & application

Caffeine

Antioxidants

- Acts as the
pharmacologically active
compound in coffee.

- Includes chlorogenic
acids and meladoinins
which deactivates
oxidants.

- Blocks adenosines
(natural brain chemicals)
which triggers tiredness

Diterpenes
Consumption of dipertenes
generally raise levels of
LDL chloresterol.

CHEMICAL PROPERTIES
I.

Caffeine: acts in your bloodstream for 15-45 minutes after ingestion.

It has pharmacological effect of hitting your nervous system stimulant

and therefore making it alert and producing agitation.

II.

Chlorogenic acids in antioxidants makes up for 8% of beans, making it

bitter

III.

Dipertenes : present in oil-contained coffee

Sources
-

https://www.researchgate.net/publication/235331834_Changes_of_physical_pr
operties_of_coffee_beans_during_roasting
http://coffeeandhealth.org/all-about-coffee/compounds-in-coffee/
http://www.ncausa.org/About-Coffee/History-of-Coffee