Comparing three methods to determine acidity in brewed coffee
Files
Publication Date
Summer 2024
Digital Publisher
Digital Commons at St. Mary's University
Collection
McNair Scholars Symposium
Keywords
Coffee, Coffee brewing; organic acids; chlorogenic acids; High-performance liquid chromatography; titratable acidity
Description
Coffee is a mixture made up of nonvolatile and volatile compounds which have a sensory appeal. The purpose of this study is to compare three methods to measure coffee acidity in a brewed coffee sample. The three methods are titratable acidity to a pH 8, a titration curve with a gran plot, and HPLC to detect 3-,4-,5-caffeoylquinic acids. The acidity measured using each method was 71 ± 9 mg/g, 45 ± 3 mg/g , and 27 ±6 mg/g, respectively, where the acidity is reported as mg CQA per gram of coffee grounds. HPLC resulted in the lowed amount of CQAs because only CQAs were being analyzed, while the other methods account for all acids in the coffee sample.
Disciplines
Complex Mixtures | Materials Chemistry | Other Chemistry
Format
MOV
Medium
video
Size or Duration
12:21 minutes
City
San Antonio
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.
