Hendon, ChristopherWehn, Lena2024-08-302024-08-302024https://hdl.handle.net/1794/30030Chlorogenic acids are an abundant family of organic compounds in coffee that have been associated with various aspects of coffee flavor, including sweetness, sourness, and astringency. When coffee is roasted, CGAs decompose into various non-volatile products including quinic and caffeic acids, suggesting that CGA content can be an indirect measure of the roast process. Our hypothesis is that electrochemical detection of chlorogenic acid in brewed coffee can be developed as a rapid compositional measurement. CGAs are phenolic, meaning they are readily oxidized and can be detected using electrochemical methods. We are exploring the use of voltammetry (applying voltage and measuring current) to directly assess the concentration of CGAs in coffee extracts obtained from the roasting and brewing processes. This presents our efforts to measure CGAs in coffee samples using electrochemical methods with the intention of correlating roast profile and potentially coffee quality with the trackable aspect of chlorogenic acid content in a brewed cup.en-USCC BY-NC-ND 4.0CoffeeElectrochemistrySpecialty CoffeeSquare-wave voltammetryChlorogenic acidThesis/Dissertation0009-0005-2044-6637