| Synonyms: Hydroxybutanedioic
acid; D-Apple Acid, 99% |
Structure:
 |
| CAS RN: 6915-15-7 |
Formula: C4H6O5 |
| Melting point °C: 101-103 |
Boiling point °C: n/a |
| MW: 134.0884 |
pKa: 3.40
and 5.11 |
| Importance in coffee: Implicated
in the perceived acidity of coffee. |
| During roasting: Maximum
at light roast. |
| Other: Very
water soluble = 363 g/L at 20 C. |
|