Coffee: Production, Quality and Chemistry
CHAPTER 22: Organic Acids
Published:11 Jan 2019
The purpose of this chapter is to present an overview of the organic acids contained in the green and roasted beans and beverages of Coffea arabica and Coffea canephora species, as well as the analytical methods used to determine the content of these compounds. The chapter will also briefly approach the implication of organic acids in coffee quality and health.