What happens to coffee when it cools down?
Chemistry For Your Life
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Are Phenylin Danes Really Making Coffee Really Bitter?
Phenylin danes seem to be maybe a newer realization like in the last 10 to 15 years. They're more bitter than even though in a bad way than the lactones and the acid. So what's significant about the fact that it might go by a radical reaction to make these bitterest compounds is that radical reactions keep going. And then termination is when two radicals find each other. But unless we're in really controlled conditions where there are is a high number of radicals to nonradical species, termination is less likely. You're a lot more likely to come into contact with a regular old molecule than with a radical reaction.
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