green coffee bean
ingredient / ingredient-green-coffee-bean
コーヒー生豆
Green coffee beans before roasting. They contain trigonelline, caffeine, chlorogenic acids, and other compounds.
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Reading the bitterness
Green coffee beans are coffee beans before roasting and contain trigonelline, caffeine, chlorogenic acids, and other compounds. In a study that measured 277 individual green coffee beans from mixed origins and varieties by HPLC-MS, trigonelline content varied widely among beans: a mean of 8.3 mg/g (range 3.9-15.0 mg/g) on an as-is basis and a mean of 9.1 mg/g (range 4.3-17.0 mg/g) on a dry-matter basis.
Even after caffeine at 7.5 mmol/L (more than 10 times the bitterness detection threshold of 0.67 mmol/L for caffeine alone) was added to a green-coffee beverage prepared at 54 g/L of unroasted coffee powder from Colombian green beans ground in liquid nitrogen, sensory evaluation by 18 panelists on a 0-5 scale did not detect significant bitterness. Sweetness (0.5), sourness (1.25), and astringency (1.0) in the same beverage were also all of low intensity. This result is limited to 1 lot of green beans from a single origin.
Sources for this overview
Checked for this overview: Uses measured trigonelline contents and mean values by type for 277 individual green coffee beans.
Impact of Interactions between Melanoidins and Caffeine on the Bitter Taste of Coffee Beverages
Checked for this overview: Uses the result that bitterness was not detected in a green-coffee beverage even above the caffeine threshold.
Follow the connections
trigonelline →has a measured content in→ green coffee bean
green coffee bean →— perceived bitterness is u…→ caffeine →is a poor universal prototy…→ bitterness
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).
Show data
compound-trigonelline —has_measured_content_in→ ingredient-green-coffee-beanSensory (1)
Scope: Layer: food. A raw coffee beverage prepared at 54 g/L unroasted coffee powder from green beans (Colombian origin, ground under liquid nitrogen). 18 panelists, 0-5 point scale.
Show data
ingredient-green-coffee-bean —has_perceived_bitterness_unchanged_by→ compound-caffeine