Journal of Food Quality / 2019 / Article / Tab 1

Review Article

The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

Table 1

Chemical composition, on a wet and dry basis, of coffee mucilage.

Mucilage componentsChemical composition (%)

Wet basis
 Total carbohydrates7.0
 Acidity (as citric acid)0.08
 Alcohol-insoluble compounds5.0
 Pectin (as galacturonic acid)2.6

Dry basis
 Pectic substances33
 Reducing sugars30
 Nonreducing sugars20
 Cellulose and ash17

Adapted from Schwan and Fleet [7].