Which acids are formed through the degradation of chlorogenic acid?

The correct answer focuses on the degradation of chlorogenic acid, where two significant acids produced are quinic acid and caffeic acid. Chlorogenic acid is a conjugate base formed from the esterification of caffeic acid and quinic acid, and during the roasting process or under certain conditions, it can break down into these components. This transformation is critical as both quinic and caffeic acids significantly influence the flavor profile and acidity of coffee.

Caffeic acid is known for its role in the anti-oxidative properties of coffee and contributes to the overall taste, while quinic acid can add a slightly bitter and astringent note. Together, the presence of these acids contributes to the complexity of coffee flavors appreciated by consumers and crafted by roasters.

The other options present acids that are not primarily formed from chlorogenic acid degradation. For instance, citric and malic acids are more commonly associated with fruits and their fermentation processes. Acetic and lactic acids result from microbial fermentation, while formic and glycolic acids may come from different organic reactions unrelated to chlorogenic acid breakdown. Thus, the focus on quinic and caffeic acids illustrates a fundamental understanding of coffee chemistry as it relates to roasting and flavor development.