In this episode of the Food Chemistry Show, we explore the fascinating science behind one of the world's most popular beverages: COFFEE. From the bean to the cup, coffee undergoes a series of complex chemical reactions that contribute to its unique flavour, aroma, and stimulating effects.

We'll start by discussing the roasting process, where green coffee beans transform into the fragrant brown beans we recognize. We'll explore the Maillard reaction and caramelization, two key chemical processes that create hundreds of flavour compounds.

Next, we'll delve into the key chemical compounds found in coffee, including caffeine, acids, and volatile organic compounds. We'll discuss how these compounds contribute to coffee's bitterness, acidity, and aroma.

Finally, we'll examine how different brewing methods affect coffee's chemical composition and how our taste buds and olfactory receptors perceive its complex flavour.

So, whether you're a coffee aficionado or simply curious about the science behind your favourite beverage, this episode will enlighten and entertain you.

Dive into the mysterious chemical Cholesterol and discover it's relation with Parkinson's disease and Heart diseases. Also, dive into a unique experiment conducted by a Harvard student defying the science behind Cholesterol. It's me dude_chemistry bringing to you the new food chemistry podcast!!

Credits- Tejas Patel

Cited from- Serum Cholesterol Levels and The Risk of Parkinson's Disease, an Abstract

American Journal of Epidemiology, Volume 164, Issue 10, 15 November 2006,

Pages- 998-1002.