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ClassSubclassGroupChemical
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Polyphenols - 78000 - 100000 ppm
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Flavonoids - unfermented beans have ~ 15% flavonoids
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Anthocyanidins
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Anthocyanin - purple color in unfermented beans due to esterification of anthocyanidins and sugars - almost none left after fermentation due to enzymatic reactions turning them into other color components
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Idaein
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Phlobaphene -
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Procyanidins
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Epicatechin - 27000 ppm fermentation causes enzymatic hydrolyzation to form quinones (oxidizers) which then form amino acids and proteins to form strong pigments -
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almost none left after fermentation due to enzymatic reactions turning them into other color components
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3-alpha-1-arabinosidyl cyanadin
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3-beta-d-galactosidyl cyanidin
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Cyanidin
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Cyanidin-3-beta-1-arabinoside
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Cyanidin-3-galactoside
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Cyanidin-glycoside - 4000 - 5000 ppm
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Leucocyanidins - 14000 - 35000 ppm
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Procyanidin B - fermentation causes enzymatic hydrolyzation to form quinones (oxidizers) which them form amino acids and protiens to form strong pigments
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Catechins - strong antioxidants - 30000 - 35000 ppm
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Epigallocatechin gallate
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Epigallocatechin
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Epicatechin gallate
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Gallocatechin
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Quinones - not present until fermentation. See Procyanidins
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Salsolinol (salsoline 1,2,3,4-Tetrahydro-7-methoxy-1-methyl-6-isoquinolinol)
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Tannins - 75400ppm - increases w/ fermentation. Formed by quinones reacting with other flavonoids to form a brown H2O insoluble pigment
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Unclassified
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5-Methyl - 2- phenyl - 2- hexenol
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Aesculetin - antiinflamitory at lvls 0.1umol
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Apigenin-7-o-glucoside
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Chrysoeriol-7-o-glucoside
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Isovitexin
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Kaempferol
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Luteolin
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Luteolin-7-o-glucoside
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Quercetin - 2-(3,4-Dihydroxyphenyl)-3,5,7-trihydroxy-4H-1-benzopyran-4-one : 3,3',4',5,7-pentahydroxyflavone. (aka meletin; sophoretin, cyanidenolon) capillary protectant
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Quercetin-3-O-galactoside (hyperin, hyperoside)
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Quercetin-3-O-glucuside
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Quercitrin 3-[(6-Deoxy-alpha-L-mannopyranosyl)-oxyl]-2-(3,4-dihydroxyphenyl)-5,7-dihydroxyl-4H-1-benzopyran-4-one (akaquecitroside; quercimelin, quercetin-3-L-rhamnoside, thujin)
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Riboflavin 1-4 ppm (7,8-Dimethyl-10-(D-ribo-2,3,4,5-tetrahydroxypentyl)isoalloxazine) or (7,8-dimethyl-10-ribitylisoalloxazine) aka vitamin b2, vitamin g, beflavine, flavaxin, ribipca
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Rutin (3-[[6-O-(6-Deoxy-alpha-L-mannopyranosyl)-beta-D-glucopyranosyl]oxy]-2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-4H-1-benzopyran-4-one) aka rutoside, quercetin-3-rutinoside; 3,3',4',5,7-pentahydroxyflavone-3-rutinoside,
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melin, phytomelin, eldrin, ilixathin, sophorin, globularicitrin, paliuroside, osyritrin, osyritin, myticolorin, violaquercitrin, birutan, rutabion, rutoxyd, tanrutin)
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Rutoside - ILIXATHIN; MELIN; MYRTICALORIN; MYRTICOLORIN; MYTICOLORIN; OSYRITIN; OSYRITRIN; OXYRITIN; PALIUROSIDE
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Methylxanthines
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Alkaloids - ttl liquor amt between 1.5-1.9%
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Caffiene - 500 - 12900 ppm
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Theobromine - 10000 - 33500 ppm
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Theophylline - 3254 - 4739 ppm muscle stimulant, bronchodialator
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Sugars
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Arabinose
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Cellulose
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D-galactose
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Fructose
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Glucose - 3000 ppm
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Mannan - hemicelluloses of glucose and mannose
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Manninotriose
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Mannose
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Melibiose
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Mesoinositol - oligosacch
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Pectin
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Polygalacturonate - main component of pectin
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Pentose
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Planteose
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Raffinose (beta-D-Fructofuranosyl-O-alpha-D-galactopyranosyl-(1->6)-alpha-D-glucopyranoside (aka gossypose, melitose, melitriose)
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Rhamnose (6-Deoxyl-L-mannose) aka L-rhamnose, L-mannomethylose, isodulcit
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Saccharose
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Stachyose
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Sucrose
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Verbacosetetrose
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Verbascose (a fructofuranosyl galactopyranosyl with many enantiomers)
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Xylose
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Pyrimidines
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Purine (7H-Imidazol[4,5-d]pyrimidine) - 30000 - 40000 ppm
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Pyridozine - 1 ppm (salt form pyridoxine hydrocholoride - 5-Hydroxy-6-methyll-3,4-pyridinedimethanol hydrochloride, pyridoxol hydrochloride) vitamin b6
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Thiamine - 1-3 ppm
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Pyridine
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Trigonelline - betaine class, antitumor activity
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Pyrazines
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2,3,5,6-Tetramethylpyrazine
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2,3,5-Trimethylpyrazine
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2,3-Dimethylpyrazine
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2,5-Dimethyl-3-ethylpyrazine
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2,5-Dimethyl-3-propylpyrazine
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2,5-Dimethylpryazine
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2,6-Dimethyl-3-propylpyrazine
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2,6-Dimethylpyrazine
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2-Ethyl-3-methylpyrazine
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2-Methyl-5-propylpyrazine
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3,5-Diethyl-2-methylpyrazine
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Ethyl-3-propylpyrazine
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Methylpyrazine
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Esters
- associated with fruity flavor development. Ester amt max at high rst temp, short rst time
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2-Methylbutyl acetate
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3-Methylbutyl acetate