Coffee acidity

There is no reason to worry about calcium carbonate dissolving in your coffee. Calcium carbonate is actually the active ingredient in many antacid preparations. Just as it neutralizes excess stomach acidity, it neutralizes excess coffee acidity. So, finally, it all makes sense. Since coffee is more acidic than water, it is better at preventing the buildup of limestone scale. But what the brown brew may do to our internal plumbing is a different story altogether. 

C8H10N4O2. An alkaloid occurring in tea, coffee and guarana, from which it may be prepared by extraction, It is also manufactured by the methylation of theobromine and by the condensation of cyanoacetic acid with urea. Crystallizes with H2O or anhydrous from organic solvents. M.p. (anhydrous) 235"C, sublimes at 176 C. Odourless, and with a very bitter taste. Caffeine acts as a stimulant and diuretic, and is a constituent of cola drinks, tea and coffee. 

Pyrimidines and purines occur naturally in substances other than nucleic acids Coffee for example is a familiar source of caffeine Tea contains both caffeine and theobromine... 

Lactisole [13794-15-5] the sodium salt of racemic 2(4-methoxyphenoxy)propionic acid, is a sweet-taste inhibitor marketed by Domino Sugar. It was affirmed as a GRAS flavor (FEMA no. 3773). At a concentration of 100 to 150 ppm, lactisole strongly reduces or eliminates the sweet taste of a 10% sugar solution. This inhibition appears to be receptor-related because lactisole also inhibits the sweet taste of aspartame. The 5 -( —)-enantiomer [4276-74-8] (38), isolated from roasted coffee beans, is the active isomer the i -(+)-enantiomer is inert (127). 

For more specific analysis, chromatographic methods have been developed. Using reverse-phase columns and uv detection, hplc methods have been appHed to the analysis of nicotinic acid and nicotinamide in biological fluids such as blood and urine and in foods such as coffee and meat. Derivatization techniques have also been employed to improve sensitivity (55). For example, the reaction of nicotinic amide with DCCI (AT-dicyclohexyl-0-methoxycoumarin-4-yl)methyl isourea to yield the fluorescent coumarin ester has been reported (56). After separation on a reversed-phase column, detection limits of 10 pmol for nicotinic acid have been reported (57). 

Numerous organic acids iu coffee iuclude acids of metaboHc origin, eg, acetic lactic, citric, malic, and oxaUc free quiuic acid [77-95-2], and various chlorogenic acid (CGA) isomers that appear to be species specific. 

The principal CGA isomers identified in green coffee include three caffeoylquinic acid isomers, 3-CQA [327-97-9], 4-CQA [905-99-7], and 5-CQA [906-33-2], three dicaffeoylquinic acid isomers, 3,4-diCQA [14534-61-3], 3,5-diCQA [2450-53-5], and 4,5-diCQA [57378-72-0], and three feruloylquinic acid isomers, 3-FQA [1899-29-2], 4-FQA, and 5-FQA [40242-06-6]. The total CGA level is somewhat higher in robustas compared to arabicas. The 5-CQA is the predominant isomer both in arabicas, ie, 4—5% dry basis (db), and in robustas, 5—6% db, and is known to form in vitro and possibly in vivo complexes with caffeine [58-08-2]. Greater compositional differences between robustas and arabicas are found in the minor CGA isomers, eg, 3,4-diCQA, 5-FQA,... 

The surface of the green coffee contains a cuticular wax layer (0.2—0.3% db) for both varieties. The wax contains insoluble hydroxytryptamides derived from 5-hydroxytryptamine [61 7-2] and saturated C18—C22 fatty acids. 

About 50—80% of the trigonelline is decomposed during roasting. Trigonelline is a probable source for niacin [59-67-6] but also a source of some of the aromatic nitrogen compounds such as pyridines, pyrroles, and bicycHc compounds found in coffee aroma (16). Certain acids, such as acetic, formic. 

Potential consumer benefits from biotechnology (56) are cost and quaUty. The use of biotech means to increase the level of various sulfur-containing amino acids in coffee proteins, and to enhance sucrose and oil levels, could have an impact on the flavor and aroma of the finished ground coffee product. Also, caffeine level modification/elimination through genetic manipulations of the coffee plant could yield low caffeine coffee without additional processing by the manufacturer. 

Inorganic compounds Monosodium phosphate mixed with boric acid and ethyl carbonate, disodium phosphate sodium aliiminate, bentonite and other solids Distillation instant coffee boiler feedwater sugar extraction... 

Besides the medicinally used herbal mixtures, there arc also the so-called household teas which are preferred by people who are sensitive to coffee or who do not wish to drink a caffeine-containing beverage on a regular basis. Household teas are made up from drugs which, apart from small amounts of tannins, have only aroma substances and possibly also plant acids bramble leaves, raspberry leaves, hibiscus flowers, hips and haws, and apple skins arc frequent components of such teas [4]. 

The isomeric valerianic acids have the formula C Hj O.. Normal valerianic acid does not appear to be found in any essential oils. Iso-valerianic acid, (CHg). jCH. CH. COOH, is found in valerian and other oils it is a liquid boiling at 174°, of specific gravity -947. Another isomer, also found in champaca and coffee oils, is methyl-ethyl-acetic acid, (C.,Hg)(CH3). CH. COOH. This is an optically active liquid, boiling at 175°, of specific gravity -941 at 21°. 

Caffee, m. coffee (for compounds see Kaffee-). Cainca saure( /. cahincio acid, -wurzel, /. 

KaffalsMure, /. coffalic acid, caffalic acid. Kaffee, m. coffee, kaffeeahnlich, a. coffee-like. 

---