Which acids are associated with the sensory characteristics of roasted coffee?

The sensory characteristics of roasted coffee are influenced by a variety of acids, and the correct pairing that is most commonly associated with these characteristics is chlorogenic and quinic acids.

Chlorogenic acid is one of the main phenolic compounds present in green coffee beans and contributes to the flavor profile of roasted coffee. During the roasting process, chlorogenic acid breaks down into various components, including quinic acid, which is formed as a result of this thermal degradation.

Quinic acid, while less abundant than chlorogenic acid in green coffee, plays a crucial role in balancing acidity and adding depth to the flavor profile of roasted coffee. Together, these acids contribute to the perceived acidity and complexity of the coffee's flavor, enhancing its overall sensory experience.

While other acids mentioned in the other options may be present and influence coffee's flavor indirectly or in specific contexts, the combination of chlorogenic and quinic acids most directly correlates to the sensory characteristics desired in roasted coffee.