CHLOROGENIC ACIDS - THEIR COMPLEX NATURE AND ROUTINE DETERMINATION IN COFFEE BEANS

The chlorogenic acids complex of coffee has received a vast amount of attention since the term was first applied in 1846 to what was then thought to be a pure compund. This paper summarises the literature concerning the characterisation and measurement of the chlorogenic acids complex in coffee and coffee products. Aspects given particular attention are: (1) the nature of the chlorogenic acids complex and its confusing trivial nomenclature; (2) the behaviour of chlorogenic acids during roasting; (3) simple methods for accurate analysis of numerous samples on a routine basis. © 1979.