The terms in bold link to topics in the AQA, Edexcel, OCR, WJEC and CCEA A-level specifications, as well as the Highers/Advanced Highers exam specifications.
Coffee is a stimulating drink made from the roasted beans of an evergreen tropical plant. It contains a range of aromatic compounds that contribute to its flavour, for example trigonelline, which is a zwitterion. Reactions that occur during the processing of the coffee produce new compounds that affect its properties, for example aldehydes are formed that contribute to the aroma. We also look at the Maillard reaction between reducing sugars and nitrogen-containing compounds (e.g. amino acids).
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