Sharaf Eddin, A., Yeboah, P.J., & Ibrahim, S.A. (2023). Evaluating Acidity Levels in Packaged Coffee to Enhance Product Label Accuracy. Preprints. https://doi.org/10.20944/preprints202311.1451.v1
Chicago/Turabian Style
Sharaf Eddin, A., Philip Junior Yeboah and Salam A. Ibrahim. 2023 "Evaluating Acidity Levels in Packaged Coffee to Enhance Product Label Accuracy" Preprints. https://doi.org/10.20944/preprints202311.1451.v1
Abstract
Coffee is one of the world’s most popular beverages. Coffee is enjoyed for a variety of reasons, including its sensory characteristics among which flavor is the most important. Some sensory characteristics of coffee, such as acidity, are attributed to the levels of various organic acids (OAs) and chlorogenic acids (CGAs) present in the brew. The amount and composition of these organic acids are considered key factors that influence the acidity of the coffee. Many roasted coffee products on the market claim to be low in acid or even acid-free altogether. In the present study, we evaluated the acidity of different packaged coffee products. All coffee samples were brewed using the drip method per preparation instructions for each product, and pH values for all samples were measured and recorded. Our results revealed a wide range of pH values among the tested products, with the highest pH value (pH 5.72) in sample XL96 and the lowest value (pH 4.97) in sample XL10. The pH values for the remainder of the samples ranged between (pH 5.0-5.29). The results thus support the importance of creating a standard for the accurate representation of acidity level information on coffee labels.
Keywords
packaged coffee; hot brew; coffee roasting; acidity
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
