An important acid in the chemistry of coffee, positive to cup quality in moderate amounts, but leading to perceived sourness and astringency.: Quinic acid is another double-edged proposition in coffee. In moderate amounts it adds a slight astringency, positive in brighter coffees such as Kenyas or high-grown Centrals. Because of how it reacts with salivary glands, this can lead to heightened senses of bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all.... But too much leads to sourSour is one of four basic sapid (in the mouth) tastes: Sour, Sweet, Salty, Bitter (and possibly a 5th called Umami which indicates savory flavors). In coffee, sourness..., unfavorable astringency. Chlorogenic acidsMany acids contribute to coffee flavor: acetic, malic, citric, quinic, tartaric, phosphoric, etc.: Many acids contribute to coffee flavor; malic, citric, quinic, tartaric, phosphoric, etc. See Acidity or... are largely transformed to quinic acids in the roast process. Quinic Acid melts in pure crystalline form at 325 degrees E, well below the temperatures associated with the roasting environment. Quinic Acid is water soluble and imparts a slightly sour (not unfavorably as in fermentedAs a defect flavor, a fruit quality in a coffee that is excessively ripe, toward rotten. Fermented flavor can be the result of poor wet-processing, over-ripe cherry, or... beans) and sharp quality, which adds to the character and complexity of the cup. Surprisingly, it adds cleanness to the finishSimilar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We... of the cup as well. it is a stable compound at roasting temperatures.
Related Posts:
