trigonelline
compound / compound-trigonelline
トリゴネリン
Trigonelline is a pyridine alkaloid (N-methyl nicotinic acid betaine) found in abundance in raw coffee beans. During roasting, most of it decomposes to yield products such as nicotinic acid and pyridines.
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Reading the bitterness
Trigonelline is a pyridine alkaloid (N-methyl nicotinic acid betaine) found in abundance in raw coffee beans. During the roasting process, most of it decomposes to yield nicotinic acid, pyridines, and other compounds. Content differs slightly by species; HPLC-MS measurement of 277 individual raw beans showed Arabica at 8.6±1.8 mg/g and Robusta at 7.3±1.7 mg/g (both on an as-is basis).
Regarding the proportion of bitterness in a coffee beverage that is attributed to trigonelline already present in raw beans, a 2026 study cites Chen (1979) in its introduction and states that it amounts to at most approximately 1%. In the same cited passage, the contribution of caffeine, the same alkaloid, is at most 10–30%, a higher value than trigonelline. These are values from prior research cited by the source paper, and the values themselves have not been independently verified.
Sources for this overview
Checked for this overview: Single-bean measurement data from 277 raw coffee beans and species-average values were used.
Impact of Interactions between Melanoidins and Caffeine on the Bitter Taste of Coffee Beverages
Checked for this overview: Numerical values for bitterness-contribution proportions from prior research cited in the review were used.
Follow the connections
trigonelline →has a measured content in→ green coffee bean
trigonelline →contributes to→ bitterness →can be measured separately …→ astringency
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Scope: Layer: food. Values measured directly on 277 single green beans by an HPLC-MS reference method (part of a study validating a hyperspectral imaging method).
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compound-trigonelline —has_measured_content_in→ ingredient-green-coffee-beanSensory (1)
Scope: Layer: Literature (secondary citation). In the Introduction of Gigl et al. 2026 (JAFC, full text read), a numerical value stated by citing Chen, W.C. (1979, doctoral dissertation, University of Munich, German, not read in the original—secondary citation).
Note: The source (Chen 1979) is accessed via secondary citation; the original has not been read. Care should be taken regarding the provenance of the numerical value.
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compound-trigonelline —contributes_to→ sensation-bitter