Biochemical Composition of Coffee Beans

AYDIN B., Baytar G., Öğüt S.

Coffee Science and Biotechnology: Genomic Biochemical and Nanotechnological Perspectives, CRC Press, ss.123-155, 2026

  • Yayın Türü: Kitapta Bölüm / Araştırma Kitabı
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1201/9781003689393-5
  • Yayınevi: CRC Press
  • Sayfa Sayıları: ss.123-155
  • Gazi Üniversitesi Adresli: Evet

Özet

Coffee is one of the most widely consumed beverages worldwide and represents a major agricultural commodity with substantial economic, cultural, and scientific significance. Beyond its sensory appeal, coffee beans constitute a highly complex biochemical matrix rich in macronutrients and bioactive compounds that contribute to both flavor development and health-related effects. This chapter provides a comprehensive overview of the biochemical composition of coffee beans, with a particular emphasis on carbohydrates, proteins, lipids, minerals, and water content, as well as bioactive and micronutrient constituents, including alkaloids, phenolic acids, flavonoids, diterpenes, and Maillard reaction-derived melanoidins. The biosynthesis, distribution, and transformation of key compounds-including caffeine, trigonelline, and chlorogenic acids-are discussed in relation to coffee species (Coffea arabica and Coffea canephora), genetic variability, environmental conditions, and post-harvest processing, especially roasting. In addition, the formation of volatile compounds and aroma precursors responsible for coffee’s characteristic sensory profile is examined. The chapter also summarizes the major analytical techniques employed for the qualitative and quantitative determination of coffee constituents, including chromatographic and spectroscopic methods. By integrating biochemical composition with sensory attributes, processing effects, and documented physiological activities, this chapter aims to establish a foundational understanding of coffee beans as a functional biological resource, thereby supporting future research and applications in food science, nutrition, and health-related fields.