Chlorogenic acids are one of the most important components of green coffee.
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 MattersThe 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.
| Available Pack Sizes | 10 pcs |
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