EFFECTS OF NATURALLY OCCURRING PHENOLIC COMPOUNDS IN COFFEE ON THE FORMATION OF MAILLARD AROMAS

摘要

Phenolic compounds widely occur in food. From the viewpoint of chemical structure, a phenolic compound can be defined as a substance which possesses an aromatic ring bearing one or more hydroxyl substituents, including functional derivatives - esters, methyl ethers, glycosides etc. In green coffee (bean), the major phenolic compound is chlorogenic acid, or 5-caffeoylquinic acid. It was reported that chlorogenic acid took up 70% of the total identified phenolic compounds in fresh coffee pulp. Table 1 summarizes the contents of chlorogenic acid in coffee beans. In general, Coffea Robusta contains much higher content of chlorogenic acid than Coffea Arabica.