Trigonelline is present in green coffee at 1% dry weight, with slightly higher values found in Arabica coffees than in Robustas (Ky et al., 2001). During the roasting process trigonelline is partially degraded to nicotinic acid (NA) and several pyridine derivatives.

What is trigonelline in coffee?

Trigonelline is a bitter alkaloid in coffee which serves to produce important aroma compounds. ... During roasting trigonelline partially degrades to produce two important compounds - pyridines and nicotinic acid - such that a very dark roast will only a fraction of its original trigonelline content.

Is there niacin in coffee?

The niacin content of weakly roasted commercial coffee is about 10 mg/100 g (American coffee) and it reaches 40 mg in heavy roasted coffees, i.e. Italian coffee. Caffeine-free coffee is lower in niacin than the corresponding raw coffee.