Prediction of Cupping Quality from Organic Acids and Sugars in ...

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Coffee Preparation � Dried green bean – typical commercial practice � Freeze dry to uniform 0% moisture � Grind � Analyze
Method Development � Developed method to simultaneously determine simple organic acids and free sugars in a single step � Ion exchange HPLC with two detectors (RI for sugars UV for organic acids) � Chlorogenic acids determined using previously published methods with modifications
Page 1 and 2: Prediction of Cupping Quality from
Page 3 and 4: Experimental Approach � Differenc
Page 5 and 6: Compounds of Interest � Simple or
Page 7 and 8: Effects of Free Sugars � Sucrose,
Page 9: Standardized Wet Process
Page 13 and 14: Typical HPLC Profile of Free Sugars
Page 15 and 16: Roasting, Grinding and Cupping
Page 17 and 18: Progress To Date � All samples ha
Page 19: Potential Value of the Project �

Prediction of Cupping Quality from Organic Acids and Sugars in ...

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