Category: Beverage chemistry

Green coffee beans, which have a significantly higher concentration of chlorogenic acid than roasted beans, possess a grassy and somewhat bitter taste. The complex flavor imparted by chlorogenic acid is completely transformed by the roasting process, revealing its surprising versatility.

The aroma and taste of beer, from fruity ales to crisp lagers, result from hundreds of chemical compounds released during fermentation and brewing. While many people believe beer's flavor comes solely from its main ingredients—water, malt, hops, and yeast—it's the chemical byproducts of yeast metabolism and ingredient interactions that define its unique character. This exploration will delve into the science behind the most impactful chemicals that beer releases, shaping its complex profile.