Document Detail


Modeling the secondary shelf life of ground roasted coffee.
MedLine Citation:
PMID:  16848547     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
This work was addressed to study the secondary shelf life of ground roasted coffee. To this purpose, fresh dark-roasted ground coffee samples were equilibrated at increasing water activity (aw) values up to 0.44 and stored at 30 degrees C for up to 1 month. To simulate home storage conditions, the headspace atmosphere was periodically perturbed by opening for a short time and then closing the packaging. The changes of some chemical and physicochemical indexes of coffee staling were studied, and sensory analysis was carried out to determine the end point of coffee acceptability. The results showed that the volatile compounds in the headspace are representative indexes of the quality depletion of roasted ground coffee during home usage. The sensory and instrumental results were used to develop a mathematical model allowing to simply and quickly calculate the secondary shelf life of coffee on the basis of its aw value at a given temperature.
Authors:
Monica Anese; Lara Manzocco; Maria Cristina Nicoli
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  54     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2006 Jul 
Date Detail:
Created Date:  2006-07-19     Completed Date:  2006-08-29     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  5571-6     Citation Subset:  IM    
Affiliation:
Dipartimento di Scienze degli Alimenti, University of Udine, Via Marangoni 97, 33100 Udine, Italy. monica.anese@uniud.it
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MeSH Terms
Descriptor/Qualifier:
Chemistry, Physical
Coffea / chemistry*
Consumer Satisfaction
Food Handling / methods*
Food Preservation*
Hot Temperature*
Humans
Physicochemical Phenomena
Quality Control
Seeds / chemistry*
Taste
Time Factors

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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