Method development for green coffee analysis and its possible application for group discrimination and correlation of green coffee chemistry with cupping quality
Method development for green coffee analysis and its possible application for group discrimination and correlation of green coffee chemistry with cupping quality
Date
2003-05
Authors
Steiman, Shawn R.
Contributor
Advisor
Bittenbender, Harry C
Department
Horticulture
Instructor
Depositor
Speaker
Researcher
Consultant
Interviewer
Annotator
Journal Title
Journal ISSN
Volume Title
Publisher
University of Hawaii at Manoa
Volume
Number/Issue
Starting Page
Ending Page
Alternative Title
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.
Description
vi, 50 leaves
Keywords
Citation
Extent
Format
Geographic Location
Time Period
Related To
Theses for the degree of Master of Science (University of Hawaii at Manoa). Horticulture; no. 3785
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.
Rights Holder
Collections
Email libraryada-l@lists.hawaii.edu if you need this content in ADA-compliant format.