Method development for green coffee analysis and its possible application for group discrimination and correlation of green coffee chemistry with cupping quality
Development of an ion-exchange HPLC method to simultaneously determine certain organic acids and sugars in green coffee is described. Identifying and quantitating flavor relevant compounds in green coffee offers the potential for an objective measure of cup quality. Presently, a panel of trained exp...
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University of Hawaii at Manoa
2009
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| Online Access: | http://hdl.handle.net/10125/6988 |