Chemistry

Term	German	Turkish	Definition
Caffeine	Koffein	Kafein	A naturally occurring alkaloid, specifically a methylxanthine derivative, found in coffee beans. It acts as a central nervous system stimulant, temporarily warding off drowsiness and restoring alertness by blocking adenosine receptors in the brain. It is characterized by its white, crystalline, odorless, and bitter profile.
Coffeol	Coffeol	Coffeol	A term traditionally used to describe the complex mixture of volatile aromatic compounds and oils that are developed and released within the coffee bean during the roasting process. These compounds are responsible for the characteristic aroma and flavor profile of roasted coffee.
Trigonelline	Trigonellin	Trigonellin	A naturally occurring bitter alkaloid found in green coffee beans that contributes to the beverage's diuretic properties and biological activity. During the roasting process, thermal degradation of trigonelline breaks it down into nicotinic acid (vitamin B3) and volatile aroma compounds, while also contributing significantly to the formation of pyridines and pyrroles that shape the final cup's flavor profile.

Caffeine: Koffein · Kafein; A naturally occurring alkaloid, specifically a methylxanthine derivative, found in coffee beans. It acts as a central nervous system stimulant, temporarily warding off drowsiness and restoring alertness by blocking adenosine receptors in the brain. It is characterized by its white, crystalline, odorless, and bitter profile.
Coffeol: Coffeol · Coffeol; A term traditionally used to describe the complex mixture of volatile aromatic compounds and oils that are developed and released within the coffee bean during the roasting process. These compounds are responsible for the characteristic aroma and flavor profile of roasted coffee.
Trigonelline: Trigonellin · Trigonellin; A naturally occurring bitter alkaloid found in green coffee beans that contributes to the beverage's diuretic properties and biological activity. During the roasting process, thermal degradation of trigonelline breaks it down into nicotinic acid (vitamin B3) and volatile aroma compounds, while also contributing significantly to the formation of pyridines and pyrroles that shape the final cup's flavor profile.