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mnfr2169-sup-0001-SuppMat.docx54KFigure 1: Structures of the compounds analyzed in freshly prepared coffee brew for chemical characterization: caffeine (1), 5-O-caffeoyl quinic acid (2), carboxylic acid-5-hydroxytryptamides (3) with R=C17H35, C19H39, C21H43, C23H47, N-methylpyridinium (4) and trigonelline (5).

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