Which is the by‐product: caffeine or decaf coffee?

Food and Energy Security

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关键词: Coffea;    coffee;    decaffeination;    natural caffeine;   

DOI  :  10.1002/fes3.4

来源: Wiley

【 摘 要 】

Abstract

The popularity of coffee as a beverage has its origin in the stimulant effect of caffeine. However, a market for decaffeinated (decaf) coffee developed when a variety of health problems appeared to be related with caffeine consumption. The caffeine obtained from the decaffeination is mainly used by pharmaceutical, cola-type soft drinks and cosmetic industries and although decaf coffee amounts to about 10% of the global coffee market, the need for caffeine by these industries is much bigger than is produced. With the increasing consumer appeal for natural products, which is related to a healthier life style, natural caffeine is missing in the market and is being replaced by the synthetic molecule, as has been shown by modern detection techniques. Here, I briefly discuss that while much attention has been paid on decaf coffee, perhaps natural caffeine has become more important and the by-product may now be decaf coffee.

【 授权许可】

CC BY-NC   
© 2012 The Author. Food and Energy Security published by John Wiley & Sons Ltd. and the Association of Applied Biologists.

Creative Commons Attribution Non-Commercial License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.