Which substance is the most prevalent in green arabica coffee, comprising approximately 50% of its composition?

In green arabica coffee, polysaccharides are indeed the most prevalent component, making up around 50% of its composition. Polysaccharides are complex carbohydrates that play a crucial role in the coffee bean's structure and stability. They contribute to the physical properties of the coffee, such as its texture and mouthfeel once brewed.

Polysaccharides in coffee include cellulose and hemicellulose, which are important for various processes during roasting and brewing, influencing flavors and extraction dynamics. Properly understanding the role of polysaccharides can also help in identifying how they affect the final cup quality, including body and sweetness.

While other components, like oligosaccharides, lipids, and proteins, also have significant roles in coffee composition, they do not match the prevalence of polysaccharides in green arabica coffee. Recognizing the dominant role of polysaccharides can help in appreciating the overall complexity and potential qualities derived from green coffee beans.