Loss of Sensory Cup Quality: Physiological and Chemical Changes during Green Coffee Storage

Pazmiño-Arteaga, Jhonathan David; Gallardo, Cécilia; González-Rodríguez, Tzitziki; Winkler, Robert

doi:10.1007/s11130-022-00953-8

Cited by 21 publications

(9 citation statements)

References 67 publications

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“…The impact of coffee storage variables on coffee quality has been reviewed (Pazmiño-Arteaga et al, 2022). It is difficult to retain the aroma compounds in coffee once the roasting process is complete and it is difficult to store the beans for longer with the volatile compounds retained, as these are easily lost in the grinding of the roasted coffee beans and the storage of the ground coffee (Rattan et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Shelf-Life Prediction of Specialty Coffees using the Arrhenius Model

Rosillo¹,

Ríos²,

Huatangari³

et al. 2023

OnLine Journal of Biological Sciences

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The study estimated the shelf life of roasted and ground specialty coffees in bi-laminated and tri-laminated packaging concerning cup score, using the Acceleration Test at temperatures of 40, 50, and 60°C. The sensory evaluation was carried out by Q Grader tasters. Based on the higher value of the coefficient of determination of the regressions resulting from the cup and temperature profiles, it was determined that the order of the reaction was of the first order, with a second regression adjusted to the Arrhenius equation. The activation energy and the pre-exponential factor were obtained, variables with which the degradation rate constant was determined for each package and temperature of study. Employing the first-order kinetic equation, the results of shelf life at storage temperatures for 10,

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Section: Introductionmentioning

confidence: 99%

Shelf-Life Prediction of Specialty Coffees using the Arrhenius Model

Rosillo¹,

Ríos²,

Huatangari³

et al. 2023

OnLine Journal of Biological Sciences

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“…Regarding the maintenance of coffee quality, storage in a cooled environment has already been studied in terms of sensory analysis (Borém et al, 2008;Donovan;Foster;Salinas, 2019) and the analysis of chemical and physiological aspects (Pazmiño-Arteaga et al, 2022;Rosa et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the behavior of coffee stored in cooled and natural environments Ednilton

Andrade¹,

Rezende²,

Borém³

et al. 2023

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The market value of coffee is strongly influenced by loss of quality, which makes storage one of the main steps in the entire production chain. The finite element method (FEM) and computational fluid dynamics (CFD) are numerical and computational techniques that facilitate the simulation of agricultural product storage systems. Computational modeling satisfactorily represents real experimentation, simplifies decision-making, and reduces costs. This study aimed to analyze mocha coffee storage for 6 months in a cooled environment with temperatures between 15 and 18 °C and in a natural environment. The water content, bulk density, specific heat, thermal conductivity, and thermal diffusivity were determined and colorimetry and sensory analysis were applied to compare initial and final samples of the product after storage. It was found that the water content and specific heat were the only properties that presented significant changes. Through sensory analysis, it was observed that the quality of the coffee was the same for both systems. A computational model was developed to simulate the heat transfer process during storage. The comparison of the simulation results with the experimental results for the temperature distribution in the grain mass showed overall mean relative errors of 2.34% for the natural environment and 5.74% for the cooled environment.

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“…The coffee fruit process produces several by-products, such as coffee pulp, parchment (endocarp), silver film, mucilage, spent coffee and green coffee beans [ 1 , 2 ]. According to the International Coffee Organization, green coffee is defined as beans that are naked and processed before undergoing the roasting process and the seed (endosperm) is dried from the coffee fruit [ 3 , 4 ]. When the coffee beans are roasted, they produce one of the most consumed beverages worldwide, with an average of 1.3 kg year − 1 of coffee per capita [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake

et al. 2022

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The objective of this study was the application of green coffee bean flour in gluten-free cakes with different percentages (4, 8 and 15% (w/w)), to evaluate the optimal value for fortification, and the products were characterized based on their centesimal composition and bioactive compounds (caffeine and total phenolic compounds). Significant differences ( p ≤ 0.05) were observed in the content of lipids, total dietary fiber, insoluble fiber, energy values, sodium, caffeine, and total phenolics, mainly in the product in which 15% (w/w) green coffee bean flour was added. Caffeine content was only detected and quantified in products with > 8% (w/w) green coffee bean flour, whereas the total phenolic content was detected and quantified in products with > 4% (w/w) green coffee bean flour. Thus, fortification of these products with 15% green coffee bean flour promoted a higher content of total dietary fiber and lower content of lipids, calories, sodium, and increased bioactive compounds. Thus, green coffee bean flour is an excellent alternative for the production of innovative foods.

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Loss of Sensory Cup Quality: Physiological and Chemical Changes during Green Coffee Storage

Cited by 21 publications

References 67 publications

Shelf-Life Prediction of Specialty Coffees using the Arrhenius Model

Shelf-Life Prediction of Specialty Coffees using the Arrhenius Model

Evaluation of the behavior of coffee stored in cooled and natural environments Ednilton

Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake

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