Role of Volatile Bases in Coffee Aroma,
ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA
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The volatile bases in extracts of various grades of roasted, ground coffee were removed by a stream of pure nitrogen and collected in a trap cooled by liquid nitrogen. Titration and back titration with sodium hydroxide demonstrated the presence of free and bound volatile bases, with the latter predominating. The data, shown to be statistically significant at the 99.9 confidence level by Students t test, indicate that there is a smaller content of free volatile bases in superior grade coffee from Arabian trees than in first grade coffee from Robust trees, and that objective distinctions between the two types of coffees can be made by determination of the free volatile bases in coffee extracts.
- Food, Food Service and Nutrition
- Organic Chemistry