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In 1992, researchers found another stimulant compound distinctly different from caffeine that may be responsible for coffees gastrointestinal effects.1 To date, over 700 volatile substances in coffee have been identified, including more than 200 acids and an incredible array of alcohols, aromatic compounds, carbonyl compounds, esters, hydrocarbons, heterocyclic compounds, and terpenoids
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The scheme of radiochemical procedure was shown in Fig
2015, [3] Scott Drenkard, The Texas Margin Tax: A Failed Experiment , ibid
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