Changes in Volatile Compounds and Overall Aroma Profile during Storage of Coffee Brews at 4 and 25 °C

Pérez-Martínez, Mónica; Sopelana, P.; Peña, María-Paz De; Cid, Concepción

doi:10.1021/jf703731x

Cited by 39 publications

(43 citation statements)

References 20 publications

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“…In fact, significant differences were hardly observed either throughout time or between the reference and the UHT treated coffee brews. These results are in agreement with those obtained in a previous work (Pérez-Martínez et al, 2008a).…”

Section: Study Of the Influence Of The Uht Treatment On The Coffee Brsupporting

confidence: 94%

“…These changes in 4-vinylguaiacol could be due to the balance between its formation by ferulic acid degradation, the release of ferulic acid linked to melanoidins, and its oxidation into vanillin and vanillic acid. All these results are in agreement with those obtained in a previous study (Pérez-Martínez et al, 2008a).…”

Section: Study Of the Influence Of The Uht Treatment On The Coffee Brsupporting

confidence: 93%

“…It is worth mentioning that both aftertaste and astringency were found to be very high and significant (p<0.001) correlated with 5-CQA content (0.872 and 0.846, respectively). These results partly agree with those obtained in a previous work (Pérez-Martínez et al, 2008a). For the other sensory attributes studied (data not shown), very small differences between the reference and the UHT treated coffee brews were observed.…”

Section: Study Of the Influence Of The Uht Treatment On The Coffee Brsupporting

confidence: 92%

“…The deterioration of coffee brews during storage is generally accompanied by acidity development, detectable by a pH decrease, even at refrigeration temperatures (Nicoli, Severini, Dalla Rosa, & Lerici, 1991). In fact, pH has been used by some authors to establish the shelf-life of stored coffee beverages (Dalla Rosa, Barbanti, & Nicoli, 1986), even though other studies have shown that this factor is not enough to predict the shelf-life of coffee brews stored for a period of time (Pérez-Martínez, Sopelana, de Peña, & Cid, 2008a). In order to avoid or, at least, minimize, the increase of acidity of coffee brews during storage, some strategies have been used.…”

Section: Introductionmentioning

confidence: 99%

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Effect of ultra high temperature (UHT) treatment on coffee brew stability

Sopelana

Pérez-Martínez

López-Galilea

et al. 2013

Food Research International

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In this work, the influence of an Ultra High Temperature (UHT) treatment on chemical and sensory composition of Arabica coffee brews for a longer shelf-life has been studied. A temperature of 120 ºC for 2 s allows to obtain a microbiologically safe coffee brew, good valued from the sensory point of view. The behavior of the UHT vs non UHT treated coffee brew was followed throughout 120 days of storage at 4 ºC. The UHT treatment keeps longer the typical acidity of the brews, delaying and softening the pH decrease and the development of sourness, which is one of the main causes for the rejection of stored coffee brews. The UHT treatment hardly affects the concentrations of caffeine and trigonelline, and of some phenolic compounds such as 5-caffeoylquinic (5-CQA), caffeic or ferulic acids. Sixteen key odorants and staling volatiles were analyzed by HS-GC-MS and lower changes were observed in the UHT treated coffee brew throughout storage. Higher DPPH · scavenging activity was observed in the UHT treated coffee brew from days 60 to 120. In conclusion, the application of an UHT treatment is proposed to extend the shelf-life (up to 60 days) of stored coffee brews.

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Section: Study Of the Influence Of The Uht Treatment On The Coffee Brsupporting

confidence: 94%

Section: Study Of the Influence Of The Uht Treatment On The Coffee Brsupporting

confidence: 93%

Section: Study Of the Influence Of The Uht Treatment On The Coffee Brsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of ultra high temperature (UHT) treatment on coffee brew stability

Sopelana

Pérez-Martínez

López-Galilea

et al. 2013

Food Research International

Self Cite

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“…However, because of the sensory quality decrease and the limited shelf-life of the coffee brew, other ingredients, such as milk derivatives or additives, are usually added. In a previous work carried out by our research group, the addition of certain pH-regulator agents to a black coffee has been proposed in order to extend shelf life (30), but the influence of these additives on the antioxidant capacity of ready-to-drink coffee brews has not yet been evaluated.…”

Section: Introductionmentioning

confidence: 99%

Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews

Pérez-Martínez

Caemmerer

Peña

et al. 2010

J. Agric. Food Chem.

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Antioxidant capacity of the coffee brews prepared with different coffeemakers (filter, plunger, mocha and espresso) was measured by colorimetric (Total Phenolic compounds and ABTS) and Electro Spin Resonance (ESR) spectroscopy techniques (Fremy's salt and TEMPO). Mocha coffeemaker had the highest yield in coffee antioxidant extraction per g of ground roasted coffee, but espresso coffee was the richest in terms of antioxidant intake (per mL of coffee brew) followed by mocha, plunger and filter. Both Folin-Ciocalteau (Total Phenolic compounds) and ABTS assays reacted with standard solutions of chlorogenic acids (CGA) and melanoidins (MO-Ala and MO-Gly). However, Fremy's salt was mainly scavenged by chlorogenic acids, whereas the stabilized radical TEMPO was effectively scavenged by melanoidins, but not by chlorogenic acids. Thus, electron spin resonance (ESR) spectroscopy allows distinguishing between phenolic and nonphenolic antioxidants.Moreover, the addition of pH-regulator agents to coffee, such as sodium carbonate (75ppm) and bicarbonate (75ppm), to extend its shelf-life, slightly increases the pH, modifying the antioxidant capacity in those coffee brews with the highest capacity (mocha and espresso).

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