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Relationship between acid value of extracted fatty matter and age of green coffee beans
Author(s) -
Wajda Pius,
Walczyk Danuta
Publication year - 1978
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740290413
Subject(s) - green coffee , taste , food science , fatty acid , acid value , mathematics , chemistry , biology , biochemistry
The work described in this paper was aimed at attempts to determine the changes in the acidity of the fatty matter of green coffee beans during storage under tropical conditions, and to relate them to the age of coffee beans, and to the panel assessment of colour and cup‐test of the roasted coffee. On the basis of systematic studies a relationship between acid value and coffee age has been found. The coffee beans stored under tropical conditions for up to 4 years showed relatively large increases in acid value, which correlated with average responses of the tasters. In comparison, samples stored under European conditions showed lesser increases in acid value over 5 years, and little change in taste assessment. The determination of acid value is considered to be a useful objective quality control test.