Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions

Zarębska, Magdalena; Stanek, Natalia; Barabosz, Krzysztof; Jaszkiewicz, Anna; Kulesza, R.; Matejuk, Rafał; Andrzejewski, Dariusz; Biłos, Łukasz; Porada, Artur

doi:10.1038/s41598-022-06676-9

Cited by 22 publications

(7 citation statements)

References 31 publications

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“…Výberová káva je vyrobená z najkvalitnejších zelených kávových zŕn, má známy geografický pôvod, používa najlepšiu metódu pozberovej úpravy. Má štandardizovaný proces výroby, od výberu kritérií pre kávové plantáže až po prípravu kávy, ktorá pred podávaním klientovi prejde predbežnými testami triedenia a cuppingu (Lingle et al, 2017;Zarebska et al, 2022). Jedným z najdôležitejších kritérií je dosiahnutie skóre 80 bodov alebo viac na 100-bodovej škále.…”

Section: Záverunclassified

Food safety and food quality. Proceedings of the scientific papers

2024

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Section: Záverunclassified

Food safety and food quality. Proceedings of the scientific papers

2024

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“…There are many coffee preparation techniques, involving the use of different extraction/infusion conditions (i.e., time, temperature, pressure, water/powder ratio, etc.) [4,5]. Concerning the coffee brewing methods mostly used in Italy, 87% of the home-brewed coffee beverage is mainly characterized by Moka, and the semi-sweet brewing method [6].…”

Section: Introductionmentioning

confidence: 99%

Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment

et al. 2023

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Coffee is one of the most widely consumed beverages worldwide, mainly due to its organoleptic, and psychoactive properties. Coffee brewing techniques involve the use of different extraction/infusion conditions (i.e., time, temperature, pressure, water/powder ratio, etc.), which can influence the quality of the final product. The study aimed to analyze the effect of four brewing coffee techniques (industrial espresso machine, Moka machine, pod machine, and capsule machine), which are the most used coffee brewing methods in Italy, on the quality and safety of the coffee brews, taking into account the profile of biogenic amines (BAs), total polyphenol content (TPC), total flavonoid content (TFC) and anti-radical activity (DPPH and ABTS assay). Eight coffee powders and brewed beverages from two different brands belonging to the 100% Arabica variety (country of origin Brazil) were analysed. The brewing techniques all resulted in a reduction of both BA content (27–30%), TPC (55–60%), TFC (50–55%), and anti-radical assays (45–50%) in coffee beverages compared to ground coffee samples. The study also showed that Moka is the method that yields the highest TPC (2.71–3.52 mg GAE/g coffee powder) and TFC (8.50–8.60 mg RUT/g coffee powder) content and highest anti-radical capacity in coffee beverages. The multivariate statistical analysis revealed a difference between coffee powder and infusions and coffee infusions obtained by different extraction techniques. Moreover, an analysis of the environmental impacts related to the different coffee preparation methods examined was conducted. This was performed by applying the Life Cycle Assessment (LCA) methodology through SimaPro v.9.2.2. software.

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“…However, even with the advances found in the literature on the use of high-barrier packaging or refrigerated storage practices, these being, employed in different ways in the search for alternatives that ensured grain quality during storage, no type of packaging in use has the capacity to maintain the initial quality of the grains [3,4,10,15].…”

Section: Introductionmentioning

confidence: 99%

Effect of storage conditions on the physical properties of coffee beans with different qualities

Matias,

Alves,

Borem

et al. 2023

Eureka: LS

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The quality of coffee starts in the field, and goes through the harvesting and post-harvesting processes, and continues to storage and transportation. The storage of coffee beans aims to stock a product for a certain period of time. However, factors such as quality and metabolism of the grain, water content, environmental conditions of the warehouse, type of packaging, and storage time influence the maintenance of these characteristics, and may negatively affect sensory aspects of the beverage. The use of high-barrier packaging or refrigerated storage practices are alternatives that can ensure grain quality during storage. Thus, the objective of the present study was to evaluate the behavior of raw coffee beans, of different processing and quality levels, packed in impermeable packages and stored in a refrigerated environment. The specialty coffees were previously sampled and characterized as to the drink, with two lots (one of natural coffee and the other of pulped natural coffee) evaluated with a score of 82 points, and another lot of natural coffee evaluated with a score of 84 points. They were packed in two types of packaging: moisture and gas permeable, and gas, moisture, and light impermeable. The beans were stored in ambient conditions without temperature control and in refrigerated environments. The CO2 concentration inside the packaging was measured, and the physical analyses – water content, color, and apparent specific mass – were performed. According to the results there is less variation in the water content and coloration of the grains stored in high barrier packages. The storage of the beans in refrigerated condition and in high barrier packing is efficient in the retarding of the loss of quality of the coffees during the nine months of the experiment

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Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions

Cited by 22 publications

References 31 publications

Food safety and food quality. Proceedings of the scientific papers

Food safety and food quality. Proceedings of the scientific papers

Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment

Effect of storage conditions on the physical properties of coffee beans with different qualities

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