Coffee Doesn’t Taste Like Caffeine, Thank Goodness (and Roasting)
Caffeine is an intensely bitter compound, and coffee beverages can contain caffeine at concentrations far above the human threshold for perceiving bitterness. A new study from researchers in Germany explains...
2026.07.30
American Chemical SocietybitternesscaffeineChlorogenic acidCraft/OperationsIndustryJohanna KreisslJournal of Agricultural and Food ChemistryLeibniz-Institute for Food Systems Biology at the Technical University of MunichMaillard reactionmelanoidinsMichael GiglOliver FrankresearchRoastingsciencesensory scienceTechnical University of Munichコーヒー
American Chemical Society