Why Pure Coffee Is Bitter?

In western countries, people drink a coffee every morning, often adding milk powder and sugar to cover the bitter taste of coffee. But why is coffee bitter? The seemingly simple question has been plaguing scientists for decades. Now, scientists have narrowed down the research to target 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.

To find out, Thomas Hofmann of the university of science and technology in Munich, Germany, and his colleagues again split the coffee. They found that the lowest molecular weight of the chemical molecule in the coffee was the most bitter, and this part was the next step. Using a mass spectrometer, hoffman identified one of the molecules, chlorogenic acid lactone, which is the decomposition product of chlorogenic acid (almost all plants). Hoffman's team then configured a series of different coffees to determine the content of chlorogenic acid.

They found that when baked beans, triggers a chain reaction of chlorogenic acid was first decomposed into chlorogenic acid lactone, if continued, baking chlorogenic acid lactone and breaks down into another substance, phenyl Lin (phenylindanes). Although in mild and moderate degree of roasting coffee, lactone will only create a mild bitter taste, but, if the coffee beans baking time is long, lactone secondary breakdown products can produce strong bitter taste.

At Vanderbilt university in Nashville, a professor of psychiatry at the Peter Martin, says Peter Martin) (chlorogenic acid lactone secondary breakdown products found that helps us to know the coffee's influence on human health, help to improve the taste of the coffee coffee industry.
The cube sugar can ease the bitter.

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