The chemical composition of green and roasted coffee was reviewed in an attempt to correlate chemical changes which occur during roasting with the formation of nonvolatile flavors. Examination of free and combined amino acids indicate that arginine, cystein, lysine, and serine are markedly destroyed during roasting. The carbohydrates also undergo marked changes-i.e., sucrose and arabinogalactan are destroyed in proportion to degree of roast. Even though the soluble mannan increases with roast, the mannose content of the holocellulose fraction decreases under the same conditions. The acids in green and roasted were examined in greater detail and methods for their quantitative analysis were described. Volatile, nonvolatile, and phenolic acids all decreased with increased roasting time. Chlorogenic acid, a major component of the acids, can be used to measure

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