March 2023 PMID 34553656

Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition.

Sara E Yeager, Mackenzie E Batali, Jean-Xavier Guinard, William D Ristenpart

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Mentions

Peak: 6 in Nov 2021

across 3 sources since Nov 2021

Extended reach

2,460,083

potential audience

Total likes

46,892

Video views

2,360,054

Mentions per month

Nov 2021 – Aug 2024

Where it's discussed

News32 articles
X / Twitter7 posts
YouTube3 videos

AI synopsis

What people are saying

Discussions highlight the significance of the publication in understanding coffee chemistry, mentioning insights like how roasted Robusta coffee is more acidic and the impact on flavor, with terms like 'game changer' and 'must read' illustrating both interest and perceived impact. The tone conveys appreciation and curiosity, reflecting an overall positive reception and recognition of the study's relevance.

AgreementModerate agreement

Most discussions recognize the importance of the research, with many commentators referencing the significance of acid composition on coffee flavor.

InterestModerate interest

Posts show moderate curiosity, discussing the study's findings and implications without deep technical analysis.

EngagementHigh engagement

Several posts actively engage with the content by summarizing key points, sharing related insights, and referencing the research, indicating thoughtful participation.

ImpactModerate impact

The mention of the research influencing coffee science and industry practices implies a modest but notable impact.

Abstract in brief

The review analyzes how organic acids (OAs) and chlorogenic acids (CGAs) differ in Arabica and Robusta coffee, showing that roasted Robusta is significantly more acidic than Arabica, especially in formic and acetic acids.
It finds that chlorogenic acids, particularly 5-CQA, decrease with increased roasting, and that the amount of CGAs is more influenced by roast level than coffee type.
Overall, the study suggests that the increase in certain acids during roasting may have a more important impact on the flavor profile of dark roast coffees than previously thought.

Read the full abstract

All mentions

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Impact of Roasting on Coffee Acidity and Flavor Profile

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Peter Giuliano

@PeterGiuliano · X

@meghanannette Worth reading the excellent review paper written by Sara Yeager, who has now become the head scientist at Toddy. I interviewed here here: https://t.co/kPoJ77Tsjh

Jan 25, 2022 · 65 followers View post →

SystematicReviewBot

@EvidenceRobot · X

RT @toddycafe: Sara Yeager, Toddy's very own Coffee Scientist, recently discussed the academic publication and research findings from a rec…

Nov 6, 2021 · 2 shares · 6,710 followers View post →

Toddy

@toddycafe · X

Nov 6, 2021 · 1 like · 2 shares · 565 followers View post →

SystematicReviewBot

@EvidenceRobot · X

RT @teacoffeenews2: Acids in Coffee: A Review of Sensory Measurements and Meta-Analysis of Chemical Composition — Specialty Coffee Associat…

Nov 4, 2021 · 1 share · 6,710 followers View post →

teacoffeenews

@teacoffeenews2 · X

Acids in Coffee: A Review of Sensory Measurements and Meta-Analysis of Chemical Composition — Specialty Coffee Association https://t.co/CKJXgK6LjG

Nov 4, 2021 · 1 like · 1 share · 1,005 followers View post →

Experience the Best of Coffee

@coffeetravelr · X

RT @SpecialtyCoffee:

Nov 3, 2021 · 3 shares · 6,605 followers View post →

Specialty Coffee Association

@SpecialtyCoffee · X

Nov 3, 2021 · 9 likes · 3 shares · 78,346 followers View post →