Which acids decrease in quantity during the roasting of green coffee?

The correct choice identifies acids that decrease in quantity during the roasting process of green coffee. As coffee beans are roasted, their chemical composition undergoes significant changes due to the heat applied.

Chlorogenic acid is one of the primary acids present in green coffee, and it breaks down during roasting, leading to a decrease in its concentration in the roasted beans. Similarly, citric acid and malic acid are also affected by the heat; both acids decrease as the roasting progresses due to chemical transformations and thermal degradation.

Tartaric acid, while less prevalent than some of the other acids mentioned, also experiences a reduction during roasting. The overall roasting reaction shifts the acidity profile of coffee, having a direct impact on flavor development and the aromatic qualities of the final brewed cup.

This choice accurately reflects the decomposition of these acids, which plays a crucial role in defining the taste and profile of roasted coffee as opposed to its green state. Understanding how these acids behave during roasting is essential for coffee roasters to manipulate flavor outcomes effectively.