| Synonyms: 3-[[3-(3,4-Dihydroxyphenyl)-1-oxo-2-propenyl]oxy]
1,4,5-trihydroxycyclohexanecarboxylic acid; Chlorogenic acid, predominantly
trans (ex coffee seeds) |
Structure:  |
| CAS RN: 327-97-9 |
Formula: C16H18O9 |
| Melting point °C: 207
- 209 |
Boiling point °C: n/a |
| MW: 354.3128 |
pKa: @3.40 |
| Importance in coffee: The
chlorogenic acids have an astringent taste due to its ability to
precipitate salivary proteins onto the mucous membranes. Therefore
it may also be responsible for heightened body. |
| During roasting: At
dark roasts, 80% of the CGA's may be lost resulting in a residual
CGA content of 2.2-2.4% |
| Other: n/a |
|