Question

rigonelline is reduced by roughly what amount during the roasting process? A) Approximately 50% B) About 25% C) Around 75% D) Roughly 10%

Answer 1

Trigonelline, an alkaloid in green coffee beans, is reduced by about 50% during the roasting process due to heat-induced chemical decomposition.

Step-by-step explanation:

Trigonelline is an alkaloid that is found in significant quantities in green coffee beans. When coffee beans are subject to the roasting process, the levels of Trigonelline within the beans decrease. The decrease is substantial, and most sources indicate that Trigonelline is reduced by an average of about 50% during the roasting process. This is due to the pyrolysis (chemical decomposition caused by heat) of Trigonelline, which leads to the formation of a number of degradation products such as niacin and pyridines. These compounds contribute to the flavor profile of the coffee.

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