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More than 1,000 chemical compounds in coffee, and their molecular and physiological effects, are areas of active research in food chemistry. There are a large number of ways to organize coffee compounds. The major texts in the area variously sort by effects on flavor, physiology, pre- and post-roasting effects, growing and processing effects, botanical variety differences, country of origin differences, and many others. Interactions between compounds also is a frequent area of taxonomy, as are the major organic chemistry categories (Protein, carbohydrate, lipid, etc.). In the field of aroma and flavor alone, Flament gives a list of 300 contributing chemicals in green beans, and over 850 after roasting. He lists 16 major categories to cover those compounds related to aroma and flavor. Idiomatic Note: Humans often assign cultural and idiomatic meanings to phrases. The term “chemicals in coffee” (in the sense of a literal list) means an encyclopedic component list, as used here. In the idiomatic sense the phrase also can, and often does, refer to physiological or health effects, with “chemicals” carrying a pejorative valence. Although health effects are certainly a valid taxonomy category, less than 30 of the over 1,000 compounds have been subjected to juried, health related research (e.g. official potential carcinogen classification—see Furans, for example), so health categorization has been avoided. On the other hand, physiological effects are well documented in some (e.g. stimulant effects of caffeine), and those are listed where relevant and well documented. Internet claims for individual chemicals, or compound synergies, such as preventing dental cavities (speculative but unproven effect of the alkaloid Trigonelline with in vitro bacterial attachment research, but missing in vivo research on any health effects), preventing kidney stones, or negative effects, also have been avoided. Pre-tabular category summary link list (Clarke/Flament general order and weight of category coverage): Hydrocarbons Alkaloids Alcohols Aldehydes Ketones Acids and Anhydrides Esters Lactones Phenols Furans Pyrans Thiophenes Pyrroles Oxazoles Thiazoles Pyridines Pyrazines Nitrogenous compounds and Amines Sulfurs Water Minerals Carbohydrates Proteins Lipids Phenolic compounds Waxes Oils Volatile components (as generally in Volatility (chemistry), not only VOC's or Volatile organic compounds) ==Tables== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「List of coffee chemicals」の詳細全文を読む スポンサード リンク
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