Abstract
The present study was conducted to establish a sensitive, rapid, reliable, and accurate method for determining the acidity of coffee by flow injection analysis (FIA) using an electrochemical detector with a glassy carbon electrode and a carrier solution of ethanol containing 38 mM LiClO4 and 3 mM 2-methyl-1,4-naphthoquinone (vitamin K3, VK3). FIA signals for 21 coffee samples showed good correlation with titratable acidity, a common chemical measure of the sourness of coffee. FIA signals were also related with sourness intensity determined by sensory panel test. Change in the acidity of coffee, due to roasting of coffee beans, was monitored by FIA. The present method was found adequate for determining coffee acidity. Keywords: Coffee; acidity; titratable acidity; electrochemical detection
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