Genetics

1 article

Close-up cinematic view of dark roasted coffee beans falling into a steaming mug, illustrating the complex science of coffee flavor and caffeine.

What is the science behind coffee flavor and caffeine taste?

5-CQA, the most abundant chlorogenic acid in green coffee beans, constitutes 76 to 84% of their total CGA content, with concentrations around 100 mg/g on a dry basis, according to PMC .

Dr. Lena Hanson·June 4, 2026