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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 17

Organic Compounds in Green Coffee Beans

Feifei Wei1,2,  and Masaru Tanokura1     1Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo, Japan     2Japan Society for the Promotion of Science, Chiyoda-ku, Tokyo, Japan

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 ...

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