(Constituents found here[1])
Chlorogenic Acid, up to 7% total weight of coffee beans[2] but found to a higher level in Green coffee extract
Chlorogenic Lactone
Caffeic Acid
Nicotinic Acid
N-methylpyridinium compounds[3]
Cholinergic compounds
5-Hydroxymethylfurfural (5-HMF)
Trigonelline, up to 1% of coffee beans by weight.[2]
Pyrogallol[4]
Catechol[4]
Melanodin structures, or small phenolics bound to sugars[5][6]
Beans also tend to have: 13% oil content by weight, 13% protein content by weight, 15% hemicellulose and 18% holocellulose, 2% lignan, 4% ash, 3% pectin, 7% sucrose and 1% reducing sugars.[2]
Doses of all compounds vary on bean quality, length to initiation of processing, type of processing and preparation method, and length of time processed.