The relationship between the state of maturity of raw coffee beans and the isomers of caffeoylquinic acid

Abstract

A high level of statistical significance was found between the ratio % monocaffeoylquinic acid:% dicaffeoylquinic acid and the level of maturity in samples of Coffea arabica cv Catuai vermelho prepared by both the dry and wet processing methods. Results indicated that the inclusion of partially green berries could negatively affect beverage flavour due to their lower ratios. It was also shown that processing methods significantly affected the ratio, the wet method always presenting higher values than the dry method.