Impact of chemical changes on the sensory characteristics of coffee beans during storage

Rendón, Mery Yovana; Salva, Terezinha de Jesus Garcia; Bragagnolo, Neura

doi:10.1016/j.foodchem.2013.09.123

Cited by 74 publications

(59 citation statements)

References 22 publications

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“…It has been demonstrated through research that, after the hulling of coffee grains, there is a faster reduction of viability in comparison to grains stored intact and protected by the parchment (endocarp) (Selmar et al, 2008;Rendón et al, 2013). One of the hypotheses that these authors used to explain this result is the mechanical stress to which the grains are subjected during the hulling, leading to injuries that are responsible for the more rapid decrease in grain viability.…”

Section: Optimization Of the Combination Of Factors Considering The Vmentioning

confidence: 99%

“…Coffee grains are conventionally hulled and stored in sites without any control of temperature and relative humidity, favoring the deterioration, with losses in the sensory quality (Ribeiro et al, 2011;Borém et al, 2013;Rendón et al, 2013). Thus, grain mass cooling can be an alternative to prolong the storage period maintaining the quality, since favorable air conditions are important to reduce the deterioration process in stored grains (Guo et al, 2008;Rigueira et al, 2009;Quirino et al, 2013;Saath et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Simultaneous optimization of coffee quality variables during storage

Abreu

Rosa

Cirillo

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThe objective of the study was to use methodology of simultaneous optimization of multiple responses applied to an experimental design to determine the best combination of storage period and conditions for preservation of coffee beans. Coffea arabica L. fruits were harvested in the ripe stage of maturation, processed using wet and dry methods, and dried to 11% (wet basis) moisture content. Part of the beans was hulled, while the other part was hulled only after the beans were stored under two different environmental conditions: cooled air at 10 ºC with 50% relative humidity; and at 25 ºC without controlling the relative humidity. Samples were taken at 3, 6, and 12 months intervals in order to evaluate quality. The data were submitted to the simultaneous optimization of responses for each processing and hulling condition separately, in a completely randomized design and 2 x 3 factorial scheme (two storage conditions and three storage periods). In conclusion, the use of the simultaneous optimization of responses is viable to be applied for determining the ideal storage conditions in a refrigerated condition. Otimização simultânea de variáveis da qualidade do café durante armazenamento R E S U M OObjetivou-se utilizar a metodologia de resposta simultânea aplicada a um delineamento experimental para determinar a melhor combinação de tempo e das condições de armazenamento para a conservação de grãos de café. Frutos de Coffea arabica L. foram colhidos no estádio de maturação cereja, processados por via úmida ou por via seca e secados até atingir 11% de teor de água. Parte dos grãos foi beneficiada e parte não foi beneficiada antes de ser armazenada em duas condições de ambiente: em ar refrigerado a 10 ºC e umidade relativa de 50% e em 25 ºC sem controle da umidade relativa do ar. Nos períodos de 3, 6 e 12 meses, foram retiradas amostras para avaliação da qualidade. Os dados foram submetidos à técnica de otimização de resposta simultânea para cada processamento e beneficiamento separadamente, em delineamento inteiramente casualizado e esquema fatorial 2 x 3 (duas condições de armazenamento e três períodos de armazenamento). Conclui-se que a utilização da metodologia de resposta simultânea é viável para ser aplicada para determinação das condições ideais de armazenamento em condição refrigerada.

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Section: Optimization Of the Combination Of Factors Considering The Vmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Simultaneous optimization of coffee quality variables during storage

Abreu

Rosa

Cirillo

et al. 2017

Rev. bras. eng. agríc. ambient.

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“…This work also suggests the generation of 2‐methoxy‐5‐vinylphenol from decarboxylation of isoferulic acid as an indicator of improper storage of coffee beans (Scheidig et al., ; Toledo et al., ).Controversially, the same study also claimed the nonoccurrence of lipid oxidation during roasting instead of during storage. The authors detected a very small amount of unsaturated fatty acid oxidation products (( E )‐2‐nonenal and ( E , E )‐2,4‐nonadienal), even at elevated temperatures and for extended storage periods, considered responsible for the characteristic woody flavor in long‐stored coffee beans (Rendon, Salva, & Bragagnolo, ). This contradiction may arise due to the fact that the authors supplied only 20% oxygen during all kinds of experiments, which is quite low compared to the free air/oxygen and moisture access to jute sack‐stored coffee beans.…”

Section: Storagementioning

confidence: 99%

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Hameed

Hussain

Ijaz

et al. 2018

Comp Rev Food Sci Food Safe

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The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.

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“…Im Anschluss an den Mahlvorgang weist Kaffee je nach Bohnensorte, Röstungs‐ und Mahlgrad eine gewisse Zeitspanne auf, in der CO 2 aus dem Mahlgut ausgast und somit Sauerstoff davon abhält ins Innere des Partikelbulks abzufallen. Wird diese Ausgasungszeit überschritten und befindet sich das Kaffeepulver zu dieser Zeit nicht weiter unter Schutzatmosphäre, muss während des Dosiervorgangs durch zusätzlichen Einsatz von Inertgasen wie Stickstoff oder Kohlendioxid dafür gesorgt werden, dass angereicherter Sauerstoff aus dem Produkt verdrängt wird, da sonst Oxidationsprozesse , einsetzen und das Produkt bereits nach kurzer Zeit Alterungserscheinungen aufweist.…”

Section: Introductionunclassified

Analysis of the Gas Injection During Bulk Material Conveying Depending on Different Screw Geometries

Freiberger

Janoske

2017

Chemie Ingenieur Technik

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Bei der Verpackung von pulverförmigen Lebensmittel ist für die Haltbarkeit die Sauerstoffkonzentration im verpackten Gebinde wichtig. Um die im Pulver eingeschlossene Restsauerstoffkonzentration zu reduzieren werden große Mengen an Inertgas benötigt. Die Gaseinbringung über unterschiedliche Schneckengeometrien an unterschiedlichen Positionen während der horizontalen Förderung wird auf ihre Wirkung überprüft. Hierfür werden fünf Einbringungsmethoden untersucht und sowohl der Einfluss auf verschiedene Partikelgrößen, als auch die Abhängigkeit des Restsauerstoffs von der Menge des eingebrachten Inertgas bewertet.

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Impact of chemical changes on the sensory characteristics of coffee beans during storage

Cited by 74 publications

References 22 publications

Simultaneous optimization of coffee quality variables during storage

Simultaneous optimization of coffee quality variables during storage

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Analysis of the Gas Injection During Bulk Material Conveying Depending on Different Screw Geometries

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