Which of the following acids is not found in green coffee?

Acetic acid is not typically found in green coffee beans. In the context of coffee, acetic acid is primarily a result of fermentation processes that occur during the coffee processing stages, particularly in wet or natural processing methods. These processes lead to the development of various organic acids as the beans are fermented, but in their raw, green state, coffee beans predominantly contain other acids.

On the other hand, chlorogenic, malic, and quinic acids are naturally present in green coffee beans. Chlorogenic acid is known to be abundant and plays a significant role in the flavor profile and antioxidant properties of coffee. Malic acid contributes to the acidity and brightness of the flavor, while quinic acid can develop during roasting but is also initially present in the green beans. Understanding the presence of these acids in green coffee is crucial for appreciating the complexities of coffee flavor and how it evolves during processing and roasting.