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. 2007 Nov 2;101(1):31–38. doi: 10.1093/aob/mcm277

Fig. 4.

Fig. 4.

(A) Changes in glucose content during storage of green coffees. The content of glucose was determined by HPAEC. Each value corresponds to a single independent determination of an aliquot of a composite sample of 60 sound and faultless beans for each treatment. Corresponding double determinations revealed that the s.d. of the HPAEC quantification was always <6 %. To demonstrate the extent of natural variations within the single treatments (wet, dry, etc.), not the mean values, but the individual data are presented. The corresponding s.d. varied strongly between <1 % and >20 %. (B) Changes in fructose content during storage of green coffees. The content of fructose was determined by HPAEC. Each value corresponds to a single independent determination of an aliquot of a composite sample of 60 sound and faultless beans for each treatment. Corresponding double determinations revealed that the s.d. of the HPAEC quantification was always <6 %. To demonstrate the extent of natural variations within the single treatments (wet, dry, etc.), not the mean values, but the individual data are presented. The corresponding s.d. varied strongly between <1 % and >20 %.