<Table> <Tr> <Td> </Td> <Td> This article is an orphan, as no other articles link to it . Please introduce links to this page from related articles; try the Find link tool for suggestions . (June 2014) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This article is an orphan, as no other articles link to it . Please introduce links to this page from related articles; try the Find link tool for suggestions . (June 2014) </Td> </Tr> <P> More than 1,000 chemical compounds in coffee, and their molecular and physiological effects, are areas of active research in food chemistry . There are a large number of ways to organize coffee compounds . The major texts in the area variously sort by effects on flavor, physiology, pre - and post-roasting effects, growing and processing effects, botanical variety differences, country of origin differences, and many others . Interactions between compounds also is a frequent area of taxonomy, as are the major organic chemistry categories (Protein, carbohydrate, lipid, etc .). In the field of aroma and flavor alone, Flament gives a list of 300 contributing chemicals in green beans, and over 850 after roasting . He lists 16 major categories to cover those compounds related to aroma and flavor . </P> <P> Although health effects are certainly a valid taxonomy category, less than 30 of the over 1,000 compounds have been subjected to juried, health related research (e.g. official potential carcinogen classification--see furans, for example), so health categorization has been avoided . </P>

How many chemicals are in a cup of coffee