William H. Ukers (author)
alteration in the character of the aromatic principles
judge verdicts (2)
- groundedness 0.90 pass — The passage directly states that 'alteration in the character of the aromatic principles' is one of the causes of roasted coffee deterioration with time. This is listed among the multiple causes (oxidation, volatilization, moisture absorption, and hydrolysis) that explain why roasted coffee deteriorates after roasting.
- qualifier_fidelity 0.90 pass — The claim is largely faithful to the passage. However, there is a minor issue with the quote: it should be expanded to include 'and alteration in the character of the aromatic principles' as it appears in the passage's list of causes ('among which are oxidation, volatilization of the aroma, absorption of moisture and consequent hydrolysis, and alteration in the character of the aromatic principles'). The quote as provided is accurate but incomplete in capturing the full context. All other qualifiers are correct: viewpoint is 'author' (implied), stance is 'asserts', sentiment is 'neutral', time is appropriately null, and context is appropriately empty since the passage already specifies 'roasted coffee'.