Determination of acetic acid in the coffee production process
Acetic acid, often referred to volatile acidity, can be produced by several yeasts and bacteria. It may form during fermentation and increase during the roasting process.
Analyzing acetic acid in coffee: why It matters
The analysis of acetic acid carried out in the fermentation phase allow to control this delicate process and can be applied to the various types (natural, washed, honey, anaerobic, ...). They have the purpose of determining the right timing of the fermentation process and can give important indications to produce a coffee with the desired characteristics.
In the fermentation process the analysis can be done on pulp or fermentation liquid.
The analysis carried out on green coffee allow to assess the quality of the product, to evaluate its organoleptic potential and its chemical characteristics. This will allow making the right choices in the following roasting phase and evaluating its conservation over time.
The analysis carried out on the roasted coffee are proper to identify the chemical and organoleptic characteristics of the product and to give a first evaluation of the sensory profile that could be found in the cup. The same analysis can also be carried out on the extracted coffee in order to evaluate the efficiency of the extraction process.
Attraverso una reazione enzimatica, l'acido acetico viene convertito in acido piruvico, che a sua volta reagisce con NADH producendo NAD + e acido D-lattico. La diminuzione dell'assorbanza, misurata a 366 nm (end-point), della soluzione NADH è proporzionale alla quantità di acido acetico presente nel campione.
Reagent test Kits
CDR CoffeeLab the analysis equipment for the world of coffee from origins to roasting
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)