Table 3.
pH and relative abundance of acetic acid in Arabica, Robusta and acetic acid-treated Robusta coffee (0, 1, 2, 3, 4, and 5% acetic acid).
| green bean extract pH | roasted bean extract pH | relative abundance for acetic acid | |
|---|---|---|---|
| Arabica | 4.42 ± 0.09ab | 5.05 ± 0.03a | 100 ± 12.6b |
| Robusta | 4.86 ± 0.05d | 5.55 ± 0.01d | 52 ± 8.4a |
| 0% | 4.84 ± 0.04d | 5.51 ± 0.01d | 65 ± 4.4a |
| 1% | 4.6 ± 0.02c | 5.34 ± 0.02c | 102 ± 16.1b |
| 2% | 4.47 ± 0.06b | 5.23 ± 0.08bc | 170 ± 39.1b |
| 3% | 4.45 ± 0.03b | 5.2 ± 0.03b | 316 ± 19.5c |
| 4% | 4.42 ± 0.02ab | 5.13 ± 0.04ab | 326 ± 11.3c |
| 5% | 4.39 ± 0.01a | 5.01 ± 0.03a | 391 ± 6.7d |
abcdSamples with the same letter code in any column are not significantly different (p < 0.05).
Mean ± standard deviation.