In the western countries, people every morning to drink a coffee, but coffee is bitter? a problem seems very simple, but in a few years, has been plagued by scientists. Now, scientists have narrowed the research scope, target on the two chemical molecules. In the American chemical society's annual meeting, scientists reported that the two caused bitter chemical molecules, was produced in the processing of coffee, a finding that may cause the coffee industry change.
You drink a cup of coffee, it is drank a cup of liquid containing more than 30 chemical mixture, in so many chemicals, some will send out a fragrance, some can make to taste better, while others related to sour. Starting in the 1930 s, scientists began to isolated from coffee chemicals, chemicals has been associated with a lot of taste scientists separated from coffee, but only to find a let a person feel bitter chemical molecules.
They found that in the roasted coffee beans, will stimulate a chain reaction, chlorogenic acid is first broken down into chlorogenic acid lactone, if baking continues, chlorogenic acid lactone will be broken down into another substance, benzene Phenylindanes. although lactones only produce mild bitterness in lightly and moderately baked coffees, the secondary decomposition products of lactones produce a strong bitterness if the coffee beans are baked for longer periods of time.
in order to cover up the bitter taste of the coffee, often to add some sugar.
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