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Acids in brewed coffees: Chemical composition and sensory threshold by Rune, Christina J.Birke (author);Giacalone, Davide (author);Steen, Ida (author);Duelund, Lars (author);Münchow, Morten (author);Clausen, Mathias Porsmose (author) is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Acids in brewed coffees: Chemical composition and sensory threshold about?
Coffee brewed on light, and very light-roast coffee beans have emerged as a recent trend among specialty coffee drinkers. The acidity of such light-roast coffee, and coffee in general, is an important sensory characteristic, as there is demonstrated a clear correlation between the roast level and perceived acidity in brewed coffee. The acidity is believed to be strongly linked to the content and composition of organic acids in coffee. Still, there is limited literature on acid content in brewed coffee and on the relevance of specific acid concentrations to sensory perception. In this study, we determined concentrations of acids and sugars in French-press brewed specialty coffee. We used varying roast degrees in the light to very light range using five coffees from different geographical locations (Brazil, Bolivia, and Kenya) and determined the sensory detection threshold and recognition for selected acids. The concentration of all individual acids except one (formic) either significantly decreased (citric, malic, and chlorogenic acid) or increased (acetic, lactic, phosphoric, quinic, and glycolic acid) systematically with an increasing roast degree, while no systematic trends were
Who reads Acids in brewed coffees: Chemical composition and sensory threshold?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Rune, Christina J.Birke (author);Giacalone, Davide (author);Steen, Ida (author);Duelund, Lars (author);Münchow, Morten (author);Clausen, Mathias Porsmose (author)
- Publisher
- Elsevier BV
- Published
- 2023
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)