Quinic Acid (QA) change in coffee. Quinic Acid is a type of acid that is found in.
Together with citric and malic acids, QA makes up a large part of pure coffee’s overall acid composition. QA levels gradually increased while chlorogenic acid levels declined during roasting, indicating that QA is generated via chlorogenic acid cleavage.
The concentration of QA peaks at a French (dark) roast and then steadily declines as the roast progresses. When this happens, the actual temperature data is not published and varies according to the ambient conditions in each roaster.
Green and roasted coffee both have quinic acid content
QA has a lower concentration than other acids found in coffee, as seen in the table below. The breakdown of chlorogenic Acid (CQA) in green coffee causes the concentration of QA to nearly double after roasting. Because CQA concentrations differ depending on coffee variety and maturity stage, this is a critical issue to consider when comparing.