Glutamic acid coffee

Clinton (1986) lists, in decreasing quantitative order, the amino acids and peptides present in a coffee beverage glutamic acid, glycine, aspartic acid, alanine, leucine, valine, isoleucine, serine, phenylalanine, threonine, tyrosine, histidine and y-aminobutyric acid. 

Arginine, aspartic acid, cystine, histidine, lysine, serine, threonine and methionine, being especially reactive amino acids, are somewhat decreased in roasted coffee, while the stable amino acids, particularly alanine, glutamic acid and leucine, are relatively increased. Free amino acids occur only in traces in roasted coffee. 

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