Prediction of Cupping Quality from Organic Acids and Sugars in ...
Prediction of Cupping Quality from Organic Acids and Sugars in ...
Prediction of Cupping Quality from Organic Acids and Sugars in ...
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<strong>Organic</strong> Acid Effects<br />
Compare organic acid content <strong>of</strong> c<strong>of</strong>fee <strong>from</strong> various varieties <strong>and</strong><br />
locations <strong>and</strong> attempt to correlate with organolepic properties as<br />
determ<strong>in</strong>ed by tra<strong>in</strong>ed cupp<strong>in</strong>g panel <strong>from</strong> UH.<br />
Organoleptic Properties <strong>of</strong> <strong>Organic</strong> acids <strong>in</strong> C<strong>of</strong>fee<br />
Acid Organoleptic Properties<br />
Formic Rounded. Some brightness on first <strong>of</strong> tongue. Positive effect.<br />
Acetic Bright sweet lime<br />
Lactic Initially bright, but fades quickly<br />
Phosphoric Adds brightness, acidity. Masks bitter attributes.<br />
Pyruvic Positive effect. Very Moderate. Not an acidic flavor.<br />
Mild lime, grape fruit<br />
Oxalic Turpeny<br />
Malic Bright, sweet, orange.<br />
Tartaric V<strong>in</strong>egar, fruity ferment. Not sweet, more sour.<br />
Citric Ferment, sour, fruity ferment, Round edge.<br />
Acidic but not overbear<strong>in</strong>g. Apple like.<br />
Qu<strong>in</strong>ic Bitter, dull. When added with acid, sweeter.
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