11 Facts About Green coffee

Just like ordinary cherries, the Green coffee fruit is a so-called stone fruit.

Since the mid-2000s, green coffee extract has been sold as a nutritional supplement and has been clinically studied for its chlorogenic acid content and for its lipolytic and weight-loss properties.

The free hydrophobic amino acids in fresh green coffee beans contribute to the unpleasant taste, making it impossible to prepare a desirable beverage with such compounds.

Roasted coffee beans do not contain any free amino acids; the amino acids in green coffee beans are degraded under roasting temperature to Maillard products .

The carbohydrate fraction of green coffee is dominated by polysaccharides, such as arabinogalactan, galactomannan, and cellulose, contributing to the tasteless flavor of green coffee.

Mature brown to yellow coffee beans contain fewer residues of galactose and arabinose at the side chain of the polysaccharides, making the green coffee bean more resistant to physical breakdown and less soluble in water.

The molecular weight of the arabinogalactan in Green coffee is higher than in most other plants, improving the cellular defense system of the digestive tract compared to arabinogalactan with lower molecular weight.

Lipids found in green coffee include: linoleic acid, palmitic acid, oleic acid, stearic acid, arachidic acid, diterpenes, triglycerides, unsaturated long-chain fatty acids, esters, and amides.

Such compounds form a wax-like cover on the surface of the coffee bean protecting the interior matrix against oxidation and insects.

Volatile compounds of green coffee beans include short-chain fatty acids, aldehydes, and nitrogen-containing aromatic molecules, such as derivatives of pyrazines .

When green coffee beans are roasted, other molecules with the typical pleasant aroma of coffee are generated, which are not present in fresh green coffee.