Coffee Ingredients Analysis Tatsuno Company Limited 1 Features of Coffee bean ingredients analysis by NMR (Nuclear Magnetic Resonance) - Measurable Ingredients: Eight (8) ingredients per specimen - Measurable ingredients difficult to identify - Reasonable - Short Lead Times: Usually 2 - 3 weeks upon receipt of the specimen - Testing Specimen: Whole green and roasted beans, ground beans, liquid extractions - Testing Specimen Volume: Less than 10 grams whole or ground beans, or 10 ml of liquid Tatsuno Company Limited 2 Coffee Ingredients measured by NMR - Caffeine - Trigonelline - Chlorogenic Acid - Nicotinic Acid - Total Maillard Compound (mol/unit weight) - Formic Acid - Acetic Acid - Choligenic Compound (Pyridinium Ion) Tatsuno Company Limited 3 Expected Benefits from Analyzing Coffee Ingredients using NMR - Analytical Data of the effective ingredients in the beans for Health Conscious Customers - Analytical Quantifiable Data used in Research and Development of new coffee in pharmaceutical and or epidemiological sciences - Understanding of effective ingredients in your coffee products - Quality Control to improve Green Coffee purchases and Managing of the roasting process - Quality control of the roasted coffee - Analytical Data used in the Research and Development of compatibility with coffee additives (creamers, milk, sugar substitutes, emulsifiers) Tatsuno Company Limited 4 Coffee Ingredients and the effects and expected effects Ingredients Effects Expected Effects Caffeine Anti-inflammatory, refreshing, reduce a Adjuvant of cancer treatment feeling of malaise and hypertensive headache Trigonelline Activation of brain neuron Chlorogenic Acid - Reduces moderate high blood pressure - Decrease blood sugar after meal - Anti-depression effect (caffeic acid as a metabolite) Super-Vitamin B3 Group Anti-inflammatory, anti-coagulant, Improves fat metabolism 1- Nicotinic Acid In addition to the above, increases vitamin B3 2- Volatile Maillard Compound - Methylpyrazine - Pyrazinoic acid -5-HMF In addition to above, active ingredient to fight sickle-cell disease 3- Refractory Maillard Compound Reduces stress Formic Acid Antibacterial effect Choligenic Compound Stimulatory effect on parasympathetic （Pyridinium Ion） nerves Calming effect, reduces stress Tatsuno Company Limited 5 Unit: Maillard Reaction Products: x 10e-5 mol Others: mg/10 g beans 70 60 64.11 Coffee Ingredients Analys 50 40 /10 g beans 30 beans by NMR (sample 1) 20 Sample A - French roasted 10 is of French Roast 0 Caffeine 3.03 Trigonelline 3.33 Chlorogenic acid 1.8 12.93 Nicotinic acid Tatsuno Company Limited 6 N -m ethylpyridinium 29.54 8.27 Form ic acid Acetic a cid 5.51 Mailla rd Reaction Product Unit: Maillard Reaction Products: x 10e-5 mol/10 g beans Others: mg/10 g beans 140 Coffee Ingredients Analysis of Optimized 120 100 Blend Coffee beans NMR (sample 2) 99.43 80 60 133.21 40 20 Sample B - Optimized Blend 0 38.25 Caffeine Trigonelline Chlorogenic acid 1.29 Nicotinic acid 10.47 Tatsuno Company Limited 7 N-methylpyridinium 13.9 46.9 Formic acid Acetic acid 3.19 Maillard Reaction Product Comparative Analysis of two samples A and B Unit: Maillard Reaction Products: x10e-5 mol/10 g beans Others: mg/10 g beans 140 133.21 Sample A - French 120 Roasted Sample B - 99.43 100 Optimized Blend 80 64.11 60 46.9 38.25 40 29.54 20 13.9 12.9310.47 8.27 5.51 3.03 3.33 1.8 1.29 3.19 0 id acid ac affeine c C Product Trigonelline Formic acid Aceti n lorogenic acid Nicotinic h C N-methylpyridinium Maillard Reactio Tatsuno Company Limited 8 Measurement Data by NMR Nicotinic Acid Acetic H2O Acid Trigonelline Caffeine Formic Acid Caffeine Trigonelline Chlorogenic Acid Chlorogenic Acid N-methylpydium Tatsuno Company Limited 9 For more information or inquiries, please contact @ Tatsuno Company Limited Tel: +81-(0)3-3263-7811 Fax: +81-(0)3-3263-7815 E-mail: [email protected] URL: http://www.tatsunojapan.com/ Suite 604 4-2-9 Kudanminami, Chiyoda Tokyo, 102-0074 Japan Tatsuno Company Limited 10.