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dc.contributor.advisor Bittenbender, Harry C en_US Steiman, Shawn R. en_US 2009-03-06T19:34:09Z 2009-03-06T19:34:09Z 2003-05 en_US
dc.description vi, 50 leaves en_US
dc.description.abstract Development of an ion-exchange HPLC method to simultaneously determine certain organic acids and sugars in green coffee is described. Identifying and quantitating flavor relevant compounds in green coffee offers the potential for an objective measure of cup quality. Presently, a panel of trained experts who rely upon sensory discrimination, a subjective measure, determines coffee quality. Accurate quantitation of individual compounds was verified by single component fortification of green coffee samples and determination of recoveries. Typical recoveries were as follows: malic acid 100.7%, quinic acid 86.7%, citric acid 112.8%, lactic acid 100.0%, sucrose 93.6%, fructose 109.3% and glucose 110.2%. This method is the first to report simultaneous determination of two classes of green coffee components, and provides for a relatively quick and accurate means of determination. Future utilization of this method as a measure of coffee cup quality in green coffee has implications for future coffee breeding, flavor manipulation and genetic transformation. en_US
dc.publisher University of Hawaii at Manoa en_US
dc.relation Theses for the degree of Master of Science (University of Hawaii at Manoa). Horticulture; no. 3785 en_US
dc.rights All UHM dissertations and theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission from the copyright owner. en_US
dc.rights.uri en_US
dc.title Method development for green coffee analysis and its possible application for group discrimination and correlation of green coffee chemistry with cupping quality en_US
dc.type Thesis en_US
dc.type.dcmi Text en_US
dc.contributor.department Horticulture en_US 2003-05 en_US
local.identifier.callnumber Q111 .H3 no. 3785 en_US
local.thesis.degreelevel MS en_US

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