Coffee surrogates

Holscher W. (1996) Comparison of some aroma impact compounds in roasted coffee and coffee surrogates. R. Soc Chem., Spec. Pub . 197, 239-44. 

Above 140°C Frying, roasting (of coffee and coffee surrogates)... 

A number of vegetables from the family Asteraceae have a bitter taste, such as endive Cichorium endivia), the aerial part (leaf rosette) of which is eaten as a salad. Lettuce Lactuca sativa) sometimes has a bitter taste, particularly the stalk and the white milky juice. Chicory (C. intybus var. foliosum) is slightly bitter, and is cultivated for salad leaves called chicons (etiolated buds) growing from the root vertex in the dark. Roasted chicory root (C. i. var. sativum) is used in the manufacture of coffee surrogates. Bitter substances of these vegetables are primarily sesquiterpenic... 

Many observational studies have found an association between high caffeine intake and decreased BMD. This finding, however, could be a surrogate marker for decreased calcium-containing beverage and food intake. Although 2 to 5 cups of caffeine produce small increases in calcium excretion (about 4 to 5 mg calcium per cup of coffee), the effect can be offset with adequate calcium intake. 

Fig. 13. Left-hand panel Mean amount of cocoa-flavored diet eaten, as a percentage of total amount ingested, by observers interacting with demonstrators or surrogates. Right-hand panel Mean amount of coffee-flavored solution, as a percentage of total amount drunk, ingested by observers whose demonstrators were tube-fed with either coffee- or vinegar-flavored solution.

Coffee substitutes, or surrogates, are the parts of roasted plants and other sources which are made into a product which, with hot water, provides a coffee-like brew and serves as a coffee substitute or as a coffee blend. 

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