According to the global science "report, why coffee is bitter? A problem seems very simple, but in a few years, has been plagued by scientists. Now, scientists have narrowed the research scope, target on the 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.
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 found no let a person feel bitter chemical molecules.
To find and Thomas hoffman and his colleagues at the university of science and technology in Munich, Germany again for the separation of brewed coffee. They found that the molecular weight of the smallest part of the chemical molecules in coffee, taste is the most bitter, and that part of the child became the next step of research object. Using mass spectrometry analysis, hoffman identified one of the molecules - chlorogenic acid lactone, this is chlorogenic acid (almost exists in all plants) decomposition product. Then, hoffman's team to configure a series of different coffee, respectively determine the content of chlorogenic acid lactone.
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. 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.
Generally, people will add several cube sugar for reduce the bitter. The cube sugar was produced by the cube sugar making machine.