Sensorial quality and chemical composition during storage of roasted ground coffee
The objective of this study was to determine the changes in sensory quality and chemical composition of Coffea arabica and Coffea canephora subjected to dark medium roasting and grinding. The coffee samples were stored in impermeable packages for 5 months at room temperature (25°C). Results showed that the evaluated coffee samples presented differences in the intensity of variation in chemical composition and showed sensorial differences during storage. An increase in moisture content, decrease in reducing sugar content, and a trend towards stability for the ether extract contents of the coffee samples were observed during the storage period. Significant sensorial changes were observed in arabica coffee samples at 30- and 60-day storage.
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| Main Authors: | , , , , |
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| Format: | biblioteca |
| Published: |
2002
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| Subjects: | COFFEA, COFFEA ARABICA, COFFEA CANEPHORA, COMPOSICION QUIMICA, CAFE, DESMENUZAMIENTO, CONTENIDO DE HUMEDAD, PROPIEDADES ORGANOLEPTICAS, AZUCARES REDUCTORES, TOSTADO, |
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