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Mutagenic activity of some coffee flavor ingredients.

The mutagenicity of 4 coffee flavor ingredients (chlorogenic acid, caffeic acid, pyrazine, and trigonelline) was evaluated in the Salmonella plate incorporation assay and mouse lymphoma L5178Y TK +/- assay. Two of the compounds, pyrazine and trigonelline, were negative in both assays. The other two compounds, caffeic acid and chlorogenic acid, were positive in the mouse lymphoma assay but negative in the Salmonella assay.[1]


  1. Mutagenic activity of some coffee flavor ingredients. Fung, V.A., Cameron, T.P., Hughes, T.J., Kirby, P.E., Dunkel, V.C. Mutat. Res. (1988) [Pubmed]
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