Staling of roasted and ground coffee at different temperatures: combining sensory and GC analysis
Temperature conditions are of utmost importance for roasted coffee degradation. An understanding of staling kinetics in ground coffee becomes fundamental for product preservation, being the effect much stronger than in coffee beans. We investigated the rate of staling of roasted and ground coffee after opening the package and storing at room-, refrigerator- and elevated temperature, focusing mainly on the loss of volatiles. Headspace GC analyses were performed. Using a statistical approach, a subsetof compounds able to discriminate the variable "time" was selected, thus leading to a chemistry-related predictive model of staling. In parallel, sensory analyses were carried out by a trained panel, concentrating on the attribute "staleness". In this case, a sensory-related predictive model of staling was studied. The models were combined to find a correspondence between sensory perception of staleness and aroma. Sensory and HS GC results are coherent: they both put into evidence a decrease of the staling rate when the sample is stored in a refrigerator, thus preserving aroma for a longer time. On the contrary, storage at high temperature causes a faster deterioration of the product. The difference is due to the volatile release rate constants, which present considerable variations especially for low boiling sulfur compounds.
| Main Authors: | , , , , , |
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| Format: | biblioteca |
| Published: |
Trieste (Italia) ASIC
2001
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| Subjects: | COFFEA, COFFEA ARABICA, TECNICAS ANALITICAS, SABOR, CAFE, CROMATOGRAFIA DE GASES, REFRIGERACION, ANALISIS ORGANOLEPTICO, TEMPERATURA, COMPUESTO VOLATIL, |
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