Determination of citric acid in the coffee production chain
Citric acid is one of the highest organic acids found in coffee. It is a positive flavour, especially in arabica coffee and it can be a very important quality parameter.
Analyzing Citric Acid in Coffee: Why It Matters
The analysis of citric 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.
The analysis of citric acid 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 of citric acid 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.
Through an enzymatic reaction, citric acid is converted into oxalacetate and then into malate that reacts with NADH producing NAD+. The reduction of absorbance, measured at 366 nm (end-point), of the NADH solution is proportional to the quantity of citric acid present in the sample.
Reagent test Kits
CDR CoffeeLab the analysis equipment for the world of coffee from origins to roasting
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- Fino a 16 determinazioni in contemporanea
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