Determination of chlorogenic acids in the coffee production chain
Chlorogenic acids are one of the most important components of green coffee. By analyzing chlorogenic acids it’s possible to assess the quality of the green beans during and after the fermentation process.
The analysis carried out on roasted coffee allow to verify how many chlorogenic acids are decomposed during roasting phase.
Analyzing Chlorogenic Acids in Coffee: Why it Matters
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.
Method
Test type: End Point.
Time testing: 6 minutes.
Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR CoffeeLab®.
Sample treatment
Green coffee beans (without parchment) must be finely ground and sieved to obtain a homogeneous powder. Weigh 1 gram of coffee powder into a centrifuge tube and add 5 ml of distilled water. Keep mixing for 10 minutes and then centrifuge for 5 minutes at 5000 rpm (code 222061).
Roasted coffee: the beans must be ground to fine grind and the powder must be as homogeneous as possible. Weigh 1 gram of coffee powder into a centrifuge tube and add 5 ml of distilled water. Mix for about 10 minutes and then centrifuge for 5 minutes at 5000 rpm (code 222061).
Espresso: centrifuge the sample for 5 minutes at 5000 rpm (code 222061), before sampling.
Test Principle
The absorbance of the extracted solution from green coffee beans added to a proper solvent, measured at 325 nm is proportional to the chlorogenic acids contained in the sample.
Calibration curves
The calibration curves have been created by comparison with the HPLC reference method. The trend of the curves confirmed an excellent linearity of the system over the entire measuring range.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Chlorogenic acids espresso | 0.1 - 2 % | 0.1 % | 0.1 % |
| Chlorogenic acids | 2 - 10 % | 0.1 % | 0.1 % |
| 0.5 - 10 % | 0.1 % | 0.2 % |
CDR CoffeeLab® the analysis equipment for the world of coffee from origins to roasting
CDR CoffeeLab®
- 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)