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Bicchi, C.P.,A.E. Binello, G.M. Pellegrino, and A.C. Vanni. 1995.
Characterization of green and roasted coffees through the chlorogenic acid fraction by PHLC-UV and principal component analysis. Journal of Agriculture and Food Chemistry 43:1549-1555. | to Top |
Purpose: This experiment looked at possibilities of using chlorogenic acid fraction (CGA) for discriminating green and roasted coffees and compared the CGA fraction patterns of coffees with sensory evaluation.
Sensory Evaluation: A panel of 15 taste trained in evaluation of coffee evaluated coffee samples on a 5-point scale for bitterness, acidity, body, astringency, and aroma.
Updated: Thursday, September 6, 2007.
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