At 02:48 PM 11/16/02, Marc A. Schindler wrote:
Caffeine's chemical name is trimethylxanthine.
1,3,7-trimethylxanthine, to be precise.  Or
1,3,7,-trimethyl 2,6-dioxopurine, or

Here's a link to a site that lists the other ingredients:
I would say, offhand, that theobromine
3,7-dimethylxanthine.  Or
3,7,-dimethyl 2,6-dioxopurine, or

is the only other "active" ingredient;
As caffeine is the primary methylxanthine compound in coffee, theobromine is the primary member of the family in chocolate. The third member of the family is theophylline

1,3-dimethylxanthine, or
1,3,-dimethyl 2,6-dioxopurine, or

which is more common in tea than in coffee or chocolate, and is used in the treatment of asthma (prescription brand name "Theo-dur", etc.).

(FWIW, I've been unable to find out why there is apparently no such compound as 1,7-trimethylxanthine. Not only is no such compound listed in the Merck Index or other standard references, none of the chemists or biologists I work with at school had an answer, either.)

most of the other things get oxidized during roasting, and some of them are responsible
for the raw coffee bean's bitter taste.
As alkaloids, all members of the methylxanthine family have a bitter taste. I know that "No-Doz" brand caffeine pills have some sort of sweet flavoring added to hide the bitter taste, though I don't know it that's true of other brands. I imagine that if you held one in your mouth for any length of time, though, the bitter taste would overwhelm the flavoring, as happens with other types of pills . . .

--Ronn! :)

I always knew that I would see the first man on the Moon.
I never dreamed that I would see the last.
--Dr. Jerry Pournelle

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