Caffeine 咖啡因

This is why the world produces more than 16 billion pounds of coffee beans per year. It's actually an alkaloid plant toxin (like nicotine and cocaine), a bug killer that stimulates us by blocking neuroreceptors for the sleep chemical adenosine. The result: you, awake.

这就是为什么世界咖啡豆年产量超过160亿磅的原因。实际上咖啡因和尼古丁、可卡因一样，也是一种生物碱类的植物毒素。咖啡因是植物中天然的杀虫剂，进入人体则能阻断腺苷受体，腺苷受体受腺苷激动后会诱发睡眠。所以，没错，喝咖啡让你更清醒。

Water 水

Hot H2O is a super solvent, leaching flavors and oils out of the coffee bean. A good cup of joe is 98.75 percent water and 1.25 percent soluble plant matter. Caffeine is a diuretic, so coffee newbies pee out the water quickly; java junkies build up resistance.

热水是超级溶剂，咖啡豆的香味和油脂都在水里面。一杯上好咖啡包含98.75%的水和1.25%可溶性植物成分。咖啡因有利尿作用，所以初喝咖啡者会小便频频，不过咖啡瘾君子们就没这么敏感了。

2-Ethylphenol 2 - 乙基苯酚

Creates a tarlike, medicinal odor in your morning wake-up. It's also a component of cockroach alarm pheromones, chemical signals that warn the colony of danger.

会散发出类似焦油的药味。蟑螂向同类提供危险警报时释放的报警信息素中也含有这种成分。

Quinic acid 奎宁酸

Gives coffee its slightly sour flavor. On the plus side, it's one of the starter chemicals in the formulation of Tamiflu.

咖啡淡淡的酸味来自于此。往好的看，奎宁酸是合成抗感冒药达菲的起始原料化合物之一。

3,5 Dicaffeoylquinic acid 3,5 - 二咖啡酰奎宁酸

When scientists pretreat neurons with this acid in the lab, the cells are significantly (though not completely) protected from free-radical damage. Yup: Coffee is a good source of antioxidants.

科学家在实验室用这种化合物预处理神经元后，神经细胞抗自由基损伤的能力明显增强。没错，咖啡是很好的抗氧化剂来源。

Dimethyl disulfide 二甲基二硫

A product of roasting the green coffee bean, this compound is just at the threshold of detectability in brewed java. Good thing, too, as it's one of the compounds that gives human feces its odor.

二甲基二硫是在绿咖啡豆烘焙过程中产生的。煮好的咖啡中二甲基二硫的含量很少，勉强可以检测到。这个也是好东西，人屎之所以散发出屎味就是它的功劳。

Acetylmethylcarbinol 乙酰基甲基甲醇

一种易燃的黄色液体，咖啡中浓郁的奶油味部分就是它散发出来的。它能增加黄油的香味，是微波爆米花人造香料的成分之一。

That rich, buttery taste in your daily jolt comes in part from this flammable yellow liquid, which helps give real butter its flavor and is a component of artificial flavoring in microwave popcorn.

Putrescine 腐胺

Ever wonder what makes spoiled meat so poisonous? Here you go. Ptomaines like putrescine are produced when E. coli bacteria in the meat break down amino acids. Naturally present in coffee beans, it smells, as you might guess from the name, like Satan's outhouse.

有没有想过腐败的肉味为什么有毒？答案就在这里 - 肉中的大肠杆菌分解氨基酸产生的腐胺和其他毒物。咖啡豆本身就含有腐胺。腐胺的味道，相信你从名字就能猜到，奇臭无比。

Trigonelline 葫芦巴碱

Chemically, it's a molecule of niacin with a methyl group attached. It breaks down into pyridines, which give coffee its sweet, earthy taste and also prevent the tooth-eating bacterium Streptococcus mutans from attaching to your teeth. Coffee fights the Cavity Creeps.

葫芦巴碱实际上就是甲基烟碱。分解时能产生吡啶，而吡啶是咖啡甜味、土味的来源，还能阻止腐蚀牙齿的变形链球菌粘附在牙齿上。咖啡预防蛀牙。

Niacin 烟碱酸

Trigonelline is unstable above 160 degrees F; the methyl group detaches, unleashing the niacin—vitamin B3—into your cup. Two or three espressos can provide half your recommended daily allowance.

胡芦巴碱华氏160度以上时化学性质不稳定，甲基脱落，释放出烟碱酸，也就是维生素B3。两到三杯浓缩咖啡可以提供每日维生素B3推荐摄入量的一半。