This work is aimed to study the differences in the metabolomic profile of coffee beans from the Café Timor Coop under unbuffered and buffered pH conditions. The water-soluble compounds of roasted and unroasted coffee beans will be analyzed in buffered and unbuffered conditions. Principal components analysis (PCA) will be used as an evaluation process to see if there is any effect in the metabolite profiles due to pH within the individual samples, as well as the different levels of caffeination. The hope is that this will provide insights of how pH may affect changes in the observed relationships through the statistical analysis.

Effects of pH on spectral analysis of caffeinated, half-caffeinated and decaffeinated coffee beans from the Café Timor Coop

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