Enlarge (credit: matusgajdos17 / 500px via Getty Images) For many people, the aroma of freshly brewed coffee is the start of a great day. But caffeine can cause headaches and jitters in others. That’s why many people reach for a decaffeinated cup instead. I’m a chemistry professor who has taught lectures on why chemicals dissolve in some liquids but not in others.
A Chemist Explains The Chemistry Behind Decaf coffee
The Conversation, Ars Technica
Thu, 07/25/2024 - 4:07am
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Coffee contains over 400 chemicals important to the taste and aroma of the final drink: it is therefore challenging to remove only caffeine while leaving the other chemicals at their original concentrations. To get rid of the caffeine, unroasted (green) beans are at first steamed.
09/5/2024 - 5:17 pm | View Website - Chemist Explains the Chemistry Behind Decaf Coffee
Producers decaffeinating their coffee want to remove the caffeine while retaining all -- or at least most -- of the other chemical aroma and flavor compounds. Decaffeination has a rich history, and now almost all coffee producers use one of three common methods.
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Is decaf coffee safe to drink? One of the common solvents, ethyl acetate, comes naturally in many foods and beverages. It’s considered a safe chemical for decaffeination by the Food and Drug ...
09/4/2024 - 8:24 pm | View Website - Retaining flavor while removing caffeine—a chemist explains ...
Producers decaffeinating their coffee want to remove the caffeine while retaining all—or at least most—of the other chemical aroma and flavor compounds. Decaffeination has a rich history,...
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Oliver Jones, a professor of chemistry at RMIT, says whether a chemical will be toxic depends on the dose and the levels of methylene chloride in decaf coffee shouldn't be a cause for concern.
08/31/2024 - 9:02 am | View Website - More
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