Chlorogenic acids are relevant coffee quality markers, taste and aroma precursors as well as important bioactive compounds. A number of mono‐acyl, di‐acyl and tri‐acyl quinic acid isomers were found in green coffee beans, being mono‐caffeoyl, mono‐feruloyl, mono‐p‐coumaroyl and di‐caffeoylquinic acid isomers considered as quantitatively major compounds. Roasting process increases the chemical
... [Show full abstract] complexity of coffee by inducing the formation of a number of lactones (quinides), shikimates and other chlorogenic acids derivatives. So far, little attention has been paid in characterizing minor chlorogenic acids and derivatives in roasted Coffea arabica, also known as Arabica. In the present work, roasted C. arabica samples from different geographical origins (Brazil, Colombia, Costa Rica, Ethiopia, Guatemala and India) were characterized by UHPLC‐ESI‐QqTOF‐MS/MS. Several minor chlorogenic acid isomers were identified. In particular, HR‐MS/MS provided putative identification of four dimethoxycinnamoyl‐quinic acid derivatives, such as 4‐dimethoxycinnamoylquinic acid, 4‐dimethoxycinnamoyl‐3‐caffeoylquinic acid, 3‐dimethoxycinnamoyl‐4‐feruloylquinic acid, 4‐dimethoxycinnamoyl‐5‐feruloylquinic acid, and two caffeoyl, feruloyl quinic acid derivatives (3‐caffeoyl‐4‐feruloylquinic acid and 3‐feruloyl‐4‐caffeoylquinic acid). To our knowledge, these compounds were found in roasted Arabica coffee for the first time and their presence is independent on the different geographical origins examined.